I was looking at the menu of Olivia here in Austin and one thing that caught my eye was oysters with frozen mignonette. I decided to try a green onion granita - the cold tangy oniony snow is a perfect compliment to the briny oysters. —La452
a tray if onion ice for as many oysters as you care to shuck
chopped green onion
red wine vinegar
In This Recipe
Put everything but the oysters in a blender and whiz. Pour the mixture into a flat dish - I used a small pyrex - and put it in the freezer. When it starts to freeze (after about 45 minutes or so) start scraping it with a fork. Scrape every half hour or so until you have a tangy green snow.