Oysters On The Half Shell With Pernod Dipping Sauce

By á-170456

Ingredients

• 1/2 cup Champagne vinegar (or white wine vinegar)
• 1/2 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

Preparation

Step 1

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.