Oysters with Mignonette Granite Recipe

1. 1

   Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds.

2. 2

   (You should have about 2 tablespoons of puree.)

3. 3

   In a small bowl, combine raspberry puree with vinegar, shallots, pepper, and salt.

4. 4

   Pour into a small container (a 2-cup Tupperware container works great) and freeze for at least 8 hours, stirring once or twice with a fork.

5. 5

   When the granite is completely frozen and the guests are due to arrive soon, use an oyster knife to .

6. 6

   Loosen them from their shells, but leave them sitting in the bottom cupped side of the shell.

7. 7

   Set them on a bed of ice to keep them cold and upright.

8. 8

   Right before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards.

9. 9

   Spoon about 1 teaspoon granite onto each oyster and serve.

10. 10

    Keep additional mignonette granite in the freezer to top oysters as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.