Oysters on the Half Shell with Pernod Dipping Sauce

• 1/2 cup Champagne vinegar or white wine vinegar
• 1/2 cup dry white wine
• 4 teaspoons Pernod or pastis liqueur
• 4 teaspoons minced shallots
• 1 tablespoon minced red bell pepper
• Crushed ice
• 24 fresh oysters, top shells removed

1. Combine first 5 ingredients in medium bowl.
2. Season to taste with salt and pepper.
3. (Can be prepared 2 hours ahead.
4. Cover and let stand at room temperature.)
5. Cover platter with crushed ice.
6. Top with oysters.
7. Place dipping sauce in center of platter.
8. Serve immediately.

vinegar, white wine, liqueur, shallots, red bell pepper, fresh oysters

Taken from www.epicurious.com/recipes/food/views/oysters-on-the-half-shell-with-pernod-dipping-sauce-1084 (may not work)