Oysters On The Half Shell With Pernod Dipping Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| December 19 | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Champagne vinegar or white |
| wine vinegar | ||
| 1/2 | c | Dry white wine |
| 4 | t | Pernod or pastis liqueur |
| 4 | t | Minced shallots |
| 1 | T | Minced red bell pepper |
| Crushed ice | ||
| 24 | Fresh oysters, top shells | |
| removed |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8mg
Potassium: 158.6mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 1.5g
Protein: <1g