Hama Hama Oysters Recipe

Inspired by Higgins

Time2h

Serves2

on the half shell with a Fresno chili & black lime granité

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Ingredients

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1
Make the Granité
In a blender, combine the Fresno chili peppers, black lime powder, water, sugar, lime juice, and salt. Blend until smooth. Pour the mixture into a shallow dish and place it in the freezer.
2
Scrape the Granité
After about 2 hours, use a fork to scrape the mixture, breaking it up into flakes. Return to the freezer and repeat every 30 minutes until the granité is fully frozen and fluffy.

3
Prepare the Oysters
Carefully shuck the Hama Hama oysters and place them on a serving platter, keeping them on the half shell.
4
Assemble the Dish
Once the granité is ready, scoop a small amount onto each oyster. Serve immediately with lemon wedges if desired.