Oysters with Prosecco Granita

4.7(7)

by Anne Burrell·published 2015-05-30

Appetizer

Servings

4 servings

Total time

—

Calories / serving

246 kcal

Ingredients (8)

serves

2 cups Proseccoprosecco
1/2 cup Champagne vinegarchampagne-vinegar
1 shallot, finely choppedshallot
1 tablespoon saltsalt
1 tablespoon sugarsugar
1/2 teaspoon crushed red pepper flakesred-pepper-flakes
2 cups rock salt for plating (optional)
12 oysters, freshest and your favorite variety or a mix- whatever you likeoyster

Instructions (4 steps)

01Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.
02Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.
03Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.

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Not rich — missing servings, total time, or calories.