4 doz. oysters, shucked (save liquor)
1 Tbsp or more lime juice
2 Tbsp olive oil
2 tsp. whole peppercorns
1 large bay leaf
6 large cloves garlic
Pinch of salt

Heat oyster liquor to simmering. Add oysters and poach 2-3 minutes until
edges start to curl. Drain oysters; reserve broth. Pound peppercorns,
salt, and garlic together. Add lime juice and sufficient reserved broth
(3-4 tablespoons) to make paste. Heat olive oil, add bay leaf and
peppercorn mixture. Cook 3 minutes at high heat, while stirring. Remove
pan from heat and add oysters. Cool and refrigerate at least overnight.
Serve at room temperature. May be stored in refrigerator for several days
before serving.