Oysters on the Half Shell with Watermelon Granita

Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.
Martha Stewart Living, July 2011
  • Prep Time 20 minutes
  • Total Time 3 hours 20 minutes
  • Yield Makes 1 dozen
    Serves 4
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  • 8 ounces watermelon (about 1/2 small), peeled and cut into cubes (1 1/2 cups)
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • Coarse salt and freshly ground pepper
  • 12 fresh oysters, preferably Blue Point, scrubbed well
  • Crushed ice cubes
  • Garnish: thin strips lemon zest


  1. Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a 5-by-9-inch nonreactive loaf pan; discard solids. Stir in lemon juice, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap; freeze until firm, about 3 hours.

  2. Scrape granita with a fork until fluffy. Freeze again while shucking oysters.

  3. Shuck oysters, and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell.

Cook's Note

Granita can be frozen for up to 1 week. Rescrape before using.

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