Oysters on the Half Shell with Grapefruit-Champagne Granita

Make ahead! To make the granita, combine the grapefruit juice and vinegar and mix to combine. Place it in a small dish and put it in the freezer for 12-24 hours until it is frozen.

Wash the outside if the oysters well in cold water. Carefully shuck the oysters using a thick towel and an oyster knife, remembering to loosen the bottom muscle from the shell and retain all the liquor. Clean the oyster of any shell or debris and place it on the ice bed.

Finish the granita by removing the frozen mixture from the freezer. Using a fork, shave the frozen mixture so it is a snow-like consistency. On each oyster spoon 1 tsp of ice cold champagne and a small pile of the granita. Serve immediately.

Posted in: Appetizers, Entrees, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Spring, Summer, Winter

1 dozen fresh oysters
1/4 cup fresh squeezed grapefruit juice
1 Tbsp champagne vinegar
2 Tbsp champagne

Equipment:

Tray or shallow bowl with crushed ice
Oyster knife

Make ahead! To make the granita, combine the grapefruit juice and vinegar and mix to combine. Place it in a small dish and put it in the freezer for 12-24 hours until it is frozen.

Posted in: Appetizers, Entrees, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Spring, Summer, Winter

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