Ingredients

• 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

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Instructions

1. 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.)
2. Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.