Shigoku Oysters on the Half Shell with Accompaniments

1. 1

   Place the oysters on a bed of crushed ice.

2. 2

   To make the lemon ice, add 2 twists of the pepper mill to the lemon juice and pour into a wide, flat dish that you can put in the freezer.

3. 3

   A wide soup bowl or a glass or ceramic pie plate would work just fine.

4. 4

   Freeze until hard, about 4 hours or overnight.

5. 5

   Using the tines of a fork, scrape across the surface to create a fluffy, light lemon ice.

6. 6

   Reserve in the freezer.

7. 7

   (Its good to do this well in advancea couple of days would be fine.)

8. 8

   To serve, top each oyster with about 1/2 teaspoon of the lemon ice.

9. 9

   Drizzle with a tiny bit of the finest olive oil.

10. 10

    To make the pickled beets, bring the vinegar JUST to a boil.

11. 11

    Remove from the heat and add the beets.

12. 12

    Pour into a heatproof container and place in the refrigerator to cool.

13. 13

    When ready to serve, top each oyster with 1/2 teaspoon of the pickled beets and a little liquid.

14. 14

    Sprinkle with the chives.

15. 15

    To make the apple and horseradish accompaniment, squeeze the lemon over the diced apple and set aside.

16. 16

    When ready to serve, spoon 1/2 teaspoon of the mixture on top of each oyster.

17. 17

    Grate a fine shower of fresh horseradish over the top of each.

* Per serving · 4 servings · Values may vary.