Recipe - Oysters On The Half Shell With Fennel-Corriander Mignonette

One half cup Champagne vinegar or white
wine vinegar
One half cup Dry white wine
4 teaspoon Pernod or pastis liqueur
4 teaspoon Minced shallots
1 tablespoon Minced red bell pepper
Crushed ice
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.

Serves 8.

Bon Appetit December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.