Combine the pepper, salt, wine, olive oil, and shallots in a small bowl and whisk to blend. Set aside.
Put 2 cups of the ice in each of 4 shallow rimmed soup bowls and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed and spoon an equal amount of the sauce over each. Serve.
Pair with: Marquis de Goulaine Muscadet
Yield: 4 servings