Texas Pepper Oysters

4 dozen oysters, shucked (save liquor)
1 tablespoon or more lime juice
2 tablespoons olive oil
2 teaspoons 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 to 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.