Print This Recipe

Print
Oysters on the Half Shell with Watermelon Granita

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 http://www.marthastewart.com/144923/oysters-half-shell-watermelon-granita
0
Rated
(0)
  • Prep Time 20 minutes
  • Total Time 3 hours 20 minutes
  • Yield Makes 1 dozen
    Serves 4

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.