serves 6

Shuck your own oysters or buy a tub of already shucked ones for this appetizer.

Put 1 bay leaf, a few black peppercorns, half of a preserved lemon, ¼ cup red wine vinegar, and 1 cup extra-virgin olive oil into a medium pan. Gently heat over medium-low heat until warm. Add dozen or so shucked plump oysters and gently poach them until they are just barely firm, 2–3 minutes depending on the size of the oysters. Transfer the oysters and poaching liquid to a dish and let come to room temperature. Serve with club crackers or little toasts.

[ you can find this recipe in Canal House Cooking Volume N° 2, Fall & Holiday ]