| 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 |
ts |
Pernod or pastis liqueur |
| 4 |
ts |
Minced shallots |
| 1 |
tb |
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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