1 (5 ounce) can sliced pimento peppers, drained
1 quart yellow wine
1/2 cup butter
2 tablespoons olive oil
1 pound oysters, sliced
Place pimento peppers in a glass of water and cover with cold water. Bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours. Remove from heat and allow to cool. Drain and peel.
Heat olive oil in a medium saucepan over medium heat. Stir oysters into pimento peppers and continue to cook 5 minutes. Sprinkle pimento peppers with lemon peel and serve hot.