Oysters on the Half Shell with Pernod Dipping Sauce

Makes 8 servings

1/2 cup champagne vinegar or white wine vinegar
1/3 cup dry white wine
4 teaspoons Pernod
4 teaspoons minced green onion
1 tablespoon minced sweet red pepper
Salt and pepper to taste
Crushed ice
24 fresh oysters, top shell removed

Combine vinegar, wine, Pernod, onions and peppers in medium bowl. Season
with salt and pepper. (Sauce may be prepared 2 hours ahead. Cover and let stand
at room temperature.) Cover serving platter with crushed ice. Top with oysters.
Place dipping sauce in center of platter. Serve immediately.