Oysters On The Half Shell* Recipe
habanero-cilantro mignonette & blood orange champagne granita
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Ingredients
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Oysters
Method
Preparation
- 1
Prepare the Mignonette
In a small bowl, combine finely chopped habanero pepper, cilantro, red wine vinegar, and a pinch of salt. Mix well and let sit for at least 30 minutes to allow the flavors to meld.
- 2
Prepare the Granita
In a blender, combine blood orange juice, champagne, sugar, and a pinch of salt. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 2 hours, scraping with a fork every 30 minutes until it has a fluffy granita texture.
- 3
Shuck the Oysters
Carefully shuck the oysters, keeping the liquor in the shell. Arrange them on a plate filled with crushed ice.
- 4
Serve
Top each oyster with a spoonful of the habanero-cilantro mignonette and a scoop of blood orange champagne granita. Serve immediately.