-
Oysters On The Half Shell With Pernod Dipping Sauce
Ingredients
- 1/2 c. Champagne vinegar or possibly white wine vinegar
- 1/2 c. dry white wine
- 4 tsp Pernod or possibly pastis liqueur
- 4 tsp chopped shallots
- 1 Tbsp. chopped red bell pepper
- Crushed ice
- 24 x fresh oysters top shells removed
Directions
- Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hrs 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.
Similar Recipes
Leave a review or comment