West Coast oysters, which have a slightly mineral flavour, star alongside this cool spin on a traditional mignonette sauce. Crushing the ice cubes will help stabilize the oysters on the serving tray. If you fridge doesn't have an ice maker, simply crush ice cubes in a blender.
- Prep time 25 minutes
- Total time 3 hours & 30 minutes
- Portion size 8 servings
Ingredients
Mignonette Granita:
Platter:
Method
Mignonette Granita: In small freezer-safe bowl, stir together shallot, vinegar, water, sugar and peppercorns until sugar is dissolved; cover with plastic wrap. Freeze for 3 hours, scraping with fork every hour to shave into granular consistency.
Meanwhile, using stiff brush, scrub oysters under cold running water. Using thick cloth or glove, hold oyster, curved part of shell down; insert oyster knife into small opening near hinge. Twist knife to break hinge; wipe blade clean. Reinsert knife and slide along underside of top shell to sever muscle; discard top shell, removing any grit or broken shell on oyster. Keeping oyster level to retain juices, slide knife under oyster to sever bottom muscle. Repeat with remaining oysters, wiping knife clean between each.
Fill large serving platter with ice cubes; arrange oysters on the half shell over top. Serve immediately with Mignonette Granita, salmon caviar, horseradish, lemon and cucumber.
Nutritional facts PER SERVING: about
- Sodium 60 mg
- Sugars 1 g
- Protein 2 g
- Calories 24
- Total fat 1 g
- Potassium 55 mg
- Cholesterol 15 mg
- Total carbohydrate 2 g
%RDI
- Iron 15
- Folate 1
- Calcium 1
- Vitamin A 1
- Vitamin C 2
