Oysters on the Half Shell with Shallot-White Pepper Mignonette

• 2 teaspoons finely crushed white pepper
• 1/8 teaspoon salt
• 1/4 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallots
• 8 cups finely crushed ice
• 1/4 cup kosher salt
• 2 dozen freshly shucked oysters on the half-shell

1. Combine the pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend.
2. Set aside.
3. Put 2 cups of the ice in each of 4 shallow rimmed soup bowls and press down gently to make a level bed.
4. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice.
5. Place 6 oysters in their shells on each bed and spoon an equal amount of the sauce over each.
6. Serve.
7. Pair with: Marquis de Goulaine Muscadet

white pepper, salt, white wine, olive oil, shallots, crushed ice, kosher salt, freshly shucked oysters

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oysters-on-the-half-shell-with-shallot-white-pepper-mignonette-recipe.html (may not work)