Oyster On The Half Shell Recipe

Name: Iron Roses Oyster On The Half Shell Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces Fresh oysters; 1 cup Red wine vinegar; 2 tbs Shallots, finely chopped; 1 tsp Fresh cracked black pepper; 1 cup Cucumber, peeled and diced; 1 cup Fennel bulb, diced; 2 tbs Fresh lemon juice; 1 cup Water; 2 tbs Sugar; 2 pieces Lemon wedges

Inspired by Iron Rose

Time1h

Serves4

Mignonette / Cucumber & Fennel Granita / Lemon

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Ingredients

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Oysters

12 pieces Fresh oysters

Mignonette Sauce

1 cup red wine vinegar

2 tbs Shallots, finely chopped

1 tsp Fresh cracked black pepper

Cucumber & Fennel Granita

1 cup Cucumber, peeled and diced

1 cup Fennel bulb, diced

2 tbs Fresh lemon juice

1 cup Water

2 tbs sugar

To Serve

2 pieces Lemon wedges

Method

Mignonette Sauce

Prepare the Mignonette Sauce

In a small bowl, combine red wine vinegar, finely chopped shallots, and fresh cracked black pepper. Mix well and let it sit for at least 30 minutes to allow the flavors to meld.

Cucumber & Fennel Granita

Make the Granita

In a blender, combine the diced cucumber, diced fennel, fresh lemon juice, water, and sugar. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 2 hours, scraping with a fork every 30 minutes to create a fluffy texture.

Oysters

Shuck the Oysters

Carefully shuck the fresh oysters, discarding the top shells and reserving the bottom shells with the oysters. Place them on a platter filled with ice.

Serve

Top each oyster with a small spoonful of mignonette sauce and a little cucumber & fennel granita. Garnish with lemon wedges on the side.