Oysters with Mignonette Granité
Transforming a sharp mignonette sauce into icy shards certainly makes serving oysters with cocktails simpler: You garnish the oysters with the frozen sauce and make the rounds with a platter. No forks, no dipping—just a quick slurp.
What to buy: We liked small Kumamoto oysters with this dish, but any variety will work. Plan on buying at least 3 oysters per person. Our mignonette recipe makes plenty of granité for up to 48 oysters, but if you’d like more, simply add up to 1/2 cup of red wine vinegar to the recipe.
The raspberries add a punch of bright color to the granité. We highly recommend using them, but you could leave them out.
Game plan: The acid in the vinegar slows down the freezing, so make the granité a day ahead.
This recipe was featured as part of our Neo-Classic Holiday Dinner menu.
- 1/2 cup raspberries (about 1/2 of a 6-ounce container)
- 3/4 cup red wine vinegar
- 1/3 cup minced shallots
- 1 teaspoon coarsely ground black pepper
- Pinch kosher salt
- 3 to 4 dozen oysters in their shells, scrubbed
- Ice, for serving
- 1Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)
- 2In a small bowl, combine raspberry purée with vinegar, shallots, pepper, and salt. Pour into a small container (a 2-cup Tupperware container works great) and freeze for at least 8 hours, stirring once or twice with a fork.
- 3When the granité is completely frozen and the guests are due to arrive soon, use an oyster knife to open the oysters. Loosen them from their shells, but leave them sitting in the bottom “cupped” side of the shell. Set them on a bed of ice to keep them cold and upright.
- 4Right before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon granité onto each oyster and serve. Keep additional mignonette granité in the freezer to top oysters as needed.
Beverage pairing: Gosset Brut Excellence Champagne, France. Oysters are good with any high-acid, racy white wine, but the delicate and pungent ice crystals of the granité will find their textural counterpart in the effervescence of Champagne. One in the brut style, such as this Gosset, is dry enough to match the brininess of the oysters but still has enough richness to be enjoyed on its own.
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