Oysters On The Half Shell With Pernod Dipping Sauce Recipe - Cooking Index
Oysters On The Half Shell With Pernod Dipping Sauce Recipe - Cooking Index
Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.
Type: Fish, Shellfish| 1/2 cup | 118ml | Champagne vinegar |
| = (or white wine vinegar) | ||
| 1/2 cup | 118ml | Dry white wine |
| 4 teaspoons | 20ml | Pernod or pastis liqueur |
| 4 teaspoons | 20ml | Minced shallots |
| 1 tablespoon | 15ml | Minced red bell pepper |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Crushed ice - as needed | ||
| 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.
This recipe yields 8 servings.
Source:
Bon Appetit, December 1991
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