Oysters on the Half Shell with Pernod Sauce
Appetizers • French
Description
Oysters on the Half Shell with Pernod Sauce
Ingredients
- Champagne Vinegar 5 fl oz
- Dry White Wine 5 fl oz
- Pernod 4 teaspoons
- Shallot 1 head
- Ice to taste
- Orange Bell Peppers 1 piece
- Fresh Oysters 24 pieces
Step-by-Step Guide
Step 1
In a small bowl, mix together the white wine vinegar, dry white wine, Pernod, finely chopped shallot, and minced red bell pepper. Season with salt and pepper.
Step 2
On a platter, place ice and arrange the oysters on top, having removed the top shell.
Step 3
Transfer the sauce to a small bowl and place it in the center of the platter. Serve immediately.
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