Oysters Recipe
West Coast Oysters, Yuzu Granita, Sliced Serrano Chili, Amazu Mignonette
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Ingredients
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Oysters
Method
Oysters Preparation
- 1
Prepare the Yuzu Granita
In a small saucepan, combine the yuzu juice, water, and sugar. Heat over medium heat until the sugar has dissolved completely. Remove from heat and let it cool to room temperature. Once cooled, transfer the mixture to a shallow dish and place it in the freezer.
- 2
Freeze the Granita
Every 30 minutes, use a fork to scrape the mixture to create a granita texture. Repeat this process until the entire mixture is frozen and fluffy, approximately 2-3 hours.
- 3
Prepare the Mignonette
Finely chop the shallots and place them in a bowl. Add the red wine vinegar, salt, and pepper, mixing well. Let it sit for at least 15 minutes to allow the flavors to meld.
- 4
Slice the Serrano Chili
Carefully slice the Serrano chili into thin rings. Remove the seeds if you prefer less heat.
- 5
Shuck the Oysters
Using an oyster knife, carefully shuck the West Coast oysters. Be sure to retain the liquor (the liquid inside the shell) as it adds flavor.
- 6
Serve
On a serving platter, arrange the shucked oysters. Top each oyster with a spoonful of the yuzu granita, a slice of Serrano chili, and a drizzle of the Amazu mignonette. Garnish with additional herbs if desired.