Serves a Crowd

Oysters with Cucumber-Jalapeño Granita

by:
January 28, 2010
4
4 Ratings
Oysters with Cucumber-Jalapeño Granita
  • Serves 2-3 dozen oysters
Author Notes

For my birthday last year, a friend gave me an entire decadent pound of caviar and it inspired me to create a meal around it: caviar with blinis and creme fraiche; a whole smoked salmon; and dozens of fresh oysters topped with this zesty, refreshing granita. I like how its icy texture plays against the oysters' creamy one and how it it enhances--rather than overpowers--their delicate, saline flavor. My favorites are freshly shucked Kumamotos. —gluttonforlife

What You'll Need
Ingredients
  • 3 medium cucumbers
  • 3 small jalapeños
  • 3 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 3 pinches sea salt
  • 3 tablespoons water
  • freshly ground pepper, to taste
Directions
  1. Peel cucumbers, cut in half and remove seeds. Coarsely chop into chunks and process in blender with half the jalapeño and the rest of the ingredients. Press liquid through fine strainer. Taste and adjust seasonings.
  2. Unwrap and stir with a fork, scraping to break up the icy bits around the edges. Repeat this every 20 to 30 minutes until there is no liquid left. This will take approximately 2-3 hours.
  3. To serve, scrape granita into a bowl. Spoon a teaspoon or so onto each oyster and top with a bit more minced jalapeño, if desired.
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4 Reviews

gluttonforlife
gluttonforlife January 30, 2010
I cant get back in there to fix it, so here's the missing step that belongs between 1 and 2:
Pour into 8-x-8 ceramic or metal dish, cover with plastic wrap and freeze for 20-30 minutes.
 
Amanda H.
Amanda H. January 29, 2010
I think you may be missing the instruction for freezing the liquid (between steps 1 and 2).
 
gluttonforlife
gluttonforlife January 30, 2010
Oh, duh. Will fix.
 
Loves F.
Loves F. January 28, 2010
I love the idea of cucumbers to add to the oysters already fresh flavor, and jalepeno for a bit of spice!