Oysters on the Half Shell with Pernod Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters. 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 |
crushed ice |
24 fresh oysters, top shells removed |
Directions:
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.)
2. Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.
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