- 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
- 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.