Oysters with Spicy Granita
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.
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