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.