This dish is sooooo titillating. When you eat these oysters you almost don’t know which direction to turn. The intertwining flavors, textures, and temperatures come together to create a flavor explosion in your mouth. This is one sexy dish.
Ingredients
- 2 cups Prosecco or other bubbly wine
- ½ cup champagne or white wine vinegar
- 1 tablespoon finely chopped shallots
- 1 clove garlic, smashed and finely chopped
- Pinch of crushed red pepper
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 teaspoons fresh thyme leaves
- 12 oysters, the freshest available (your favorite variety or a mix)
- 2 cups rock salt for plating (optional)
How to Make It
- In a small saucepan combine the Prosecco, vinegar, shallots, garlic, red pepper, sugar, and kosher salt and bring to medium heat. Stir to be sure that all of the sugar and salt have dissolved. Remove from the heat and stir in the thyme.
- Pour the mixture into a wide flat dish (such as a pie plate) and put it in the freezer. As the mixture begins to 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, 45 minutes to 1 hour. When it’s done it will look like ice shards, kind of like a slushy but a bit more frozen.
- Scrub the outside of the oysters to remove any sand and grit. If you’re using the rock salt, spread it out on a serving dish. Shuck the oysters and lay them on the salt; top each oyster with the icy granita and serve immediately.