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Receta Oysters On The Half Shell With Pernod Dipping Sauce
by Global Cookbook

Oysters On The Half Shell With Pernod Dipping Sauce
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Ingredientes

  • 1/2 c. Champagne vinegar or possibly white wine vinegar
  • 1/2 c. dry white wine
  • 4 tsp Pernod or possibly pastis liqueur
  • 4 tsp chopped shallots
  • 1 Tbsp. chopped red bell pepper
  •     Crushed ice
  • 24 x fresh oysters top shells removed

Direcciones

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