Oysters On The Half Shell With Pernod Dipping Sauce

Oysters On The Half Shell With Pernod Dipping Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup Champagne vinegar (or white wine vinegar)

  • ½

    cup dry white wine

  • 4

    teaspoons Pernod or pastis liqueur

  • 4

    teaspoons minced shallots

  • 1

    tablespoon minced red bell pepper

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Crushed ice as needed

  • 24

    fresh oysters top shells removed

Directions

Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately. This recipe yields 8 servings.


Nutrition

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