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Oysters On The Half Shell With Pernod Dipping Sauce

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Oysters On The Half Shell With Pernod Dipping Sauce 0 Picture

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

Details

Servings 8

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.

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