Poached Pepper-Lime Oysters

• 4 cups thinly sliced red onion
• 1/2 cup white wine vinegar
• 1/3 cup sugar
• 7 teaspoons coarsely ground black pepper, divided
• 3 (12-ounce) containers standard oysters, undrained
• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup Champagne
• 1 tablespoon olive oil
• 10 garlic cloves, minced
• 1/2 teaspoon salt
• 3 bay leaves

1. Combine the onion, vinegar, sugar, and 1 teaspoon pepper in a medium bowl; marinate in refrigerator 1 hour.
2. Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid. Combine reserved oyster liquid, juice, and Champagne in a large saucepan, and bring to a boil. Add oysters; reduce heat, and simmer 4 minutes or until the edges of oysters curl. Drain oysters in a colander over a bowl, reserving 1 cup cooking liquid.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add garlic; saute for 1 minute. Add 1 cup reserved cooking liquid, 6 teaspoons pepper, salt, and bay leaves. Bring to a boil, and cook for 30 seconds. Remove from heat; cool. Combine oysters and cooking liquid; marinate in refrigerator 30 minutes. Drain oysters; serve over onion mixture.

red onion, white wine vinegar, sugar, ground black pepper, containers standard oysters, lime juice, champagne, olive oil, garlic, salt, bay leaves

Taken from www.myrecipes.com/recipe/poached-pepper-lime-oysters (may not work)