Oysters on the half shell with pernod dipping sauce

Yield: 1 servings

Measure Ingredient
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
\N \N Crushed ice
24 \N Fresh oysters; top shells removed

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.

Serves 8.

Bon Appetit December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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