Title: Oysters on the Half Shell with Pernod Dipping Sauce
Categories: December 19
Yield: 1 servings

1/2 c Champagne vinegar or white
-wine vinegar
1/2 c Dry white wine
4 ts Pernod or pastis liqueur
4 ts Minced shallots
1 tb Minced red bell pepper
Crushed ice
24 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.