Cold water makes good oysters, and in winter, they're at their plump, luscious best. West Coast varieties, such as Kumamotos and Olympias, have a creamy sweetness we can't resist.
3/4 cup lime juice
1 or 2 minced fresh jalapeños
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon lime zest
Oysters on the half shell
1. In a small bowl, mix together lime juice, jalapeño, sugar, salt, and lime zest.
2. Pour mixture into a metal baking pan and freeze.
3. Use a fork to scrape the frozen mixture into an icy mound and spoon it onto oysters.