Instructions: Bring the stock to a boil in a large saucepan. Add potatoes, carrots, jalapeno slivers, lemon zest, thyme, salt and pepper to taste. Reduce heat, leave uncovered and simmer until the vegetables are tender - about 15 minutes.

Slip the oysters with their liquid into the simmering stock and cook just until their edges curl - about 2 minutes. Remove from heat, stir in lemon juice, and adjust for seasoning. Ladle into bowls, top each with a lemon slice and sprinkling of thyme. Serve immediately.

Comments: So clean and piquant, youll think youve been to the beach; serve hot to 4 to 6 people as a stimulating first course.

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