Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.
Recipe information
Yield
Serves 8
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
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.)
Step 2
Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.
