Cut pomegranate in quarters and remove seeds. Extract
the juice from the pomegranate seeds by placing the seeds on a strainer
or bowl and pressing down with a ladle or mallet.
the red peppers, place in a bowl, cover with plastic for 8 minutes, and then peel
, and dice
the roasted red pepper into very small pieces.
In a mixing bowl, combine the pomegranate juice, diced roasted red pepper
, diced red onion
, chopped mint
, olive oil
, and lime
juice. Season with salt and pepper.
Serve with cold-water Eastern or Atlantic oysters
, preferably either Malpecque or Bluepoint, on the half shell