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Transforming a sharp mignonette sauce into icy shards certainly makes serving oysters with cocktails simpler: You garnish the oysters with the frozen sauce and make the rounds with a platter. No forks, no dipping—just a quick slurp.
What to buy: We liked small Kumamoto oysters with this dish, but any variety will work. Plan on buying at least 3 oysters per person. Our mignonette recipe makes plenty of granité for up to 48 oysters, but if you’d like more, simply add up to 1/2 cup of red wine vinegar to the recipe.
The raspberries add a punch of bright color to the granité. We highly recommend using them, but you could leave them out.
Game plan: The acid in the vinegar slows down the freezing, so make the granité a day ahead.
This recipe was featured as part of our Neo-Classic Holiday Dinner menu.
Beverage pairing: Gosset Brut Excellence Champagne, France. Oysters are good with any high-acid, racy white wine, but the delicate and pungent ice crystals of the granité will find their textural counterpart in the effervescence of Champagne. One in the brut style, such as this Gosset, is dry enough to match the brininess of the oysters but still has enough richness to be enjoyed on its own.
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