Oyster Platter with Wild Blueberry Granita Mignonette
Oysters on the half shell served with a frozen wild blueberry mignonette granita. Sounds fancy, looks fancy, but it’s very simple – the granita is just a frozen mixture of wild blueberries, vinegar, shallot and black pepper. Basically, a mignonette in a slushy consistency. The hardest part of this recipe is shucking the oysters. If you’ve got that part down, you’re good to go. If not, have a friend or family member lend a helping hand!
Total Time 35 minutes mins
Course Appetizer
Cuisine American
Servings 4
Calories 32 kcal
- 1 dozen oysters or more
- 1 cup frozen wild blueberries
- 1/2 cup Prosecco vinegar or champagne or white wine vinegar
- 1 shallot
- 1/4 teaspoon freshly ground black pepper
For serving (optional)
- Zest from 1 lemon
- Slightly thawed wild blueberries
- Finishing salt – such as flaky sea salt
Add wild blueberries, vinegar, shallot and black pepper to a high speed blender (or small blender like the ninja). Pulse for about 30 seconds. Pour into a freezer safe glass bowl and place uncovered in the freezer while you shuck the oysters.
Shuck the oysters, making sure to preserve the oyster liquor, and place onto a serving platter lined with ice, Himalayan rock salt or Celtic sea salt. When shucking, make sure to sever the bottom of the oyster muscle, so the oyster slides easily out of the shell.
Remove wild blueberry granita from the freezer. The mixture should still be easily spoonable. Top each oyster with about ¼-½ teaspoon of the wild blueberry granita. If desired, add a sprinkle of lemon zest, a few wild blueberries and some finishing salt.
Serve.
Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 4mgPotassium: 63mgFiber: 1gSugar: 4gVitamin A: 21IUVitamin C: 4mgCalcium: 7mgIron: 1mg