Oysters with Champagne and Shallot Granita

Name: Oysters with Champagne and Shallot Granita
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons finely diced shallots; 2 tablespoons finely diced red onion; 1 tablespoon honey; 4 tablespoons champagne; 1/8 teaspoon fine Himalayan sea salt; 1/8 teaspoon freshly ground black pepper; 1/2 teaspoon Champagne White Wine Vinegar; 2 dozen raw oysters, shucked; Fresh basil or thyme, for garnish, optional; Lemon slices, for serving; Prepared horseradish sauce, for serving

December 26, 2017

Elegant, briny, bright, and just a little fancy — these Oysters with Champagne and Shallot Granita are a beautiful appetizer for holidays, celebrations, date nights, or anytime you want to make seafood feel extra special.

The granita is made with finely diced shallots, red onion, honey, champagne, and Champagne White Wine Vinegar, then frozen and scraped into a light, icy topping. Spoon a little over freshly shucked oysters, add fresh herbs or horseradish if you like, and you have a chilled appetizer that feels restaurant-worthy but is surprisingly simple to prepare.

Why You’ll Love This Recipe

It is bright, refreshing, and perfect for seafood lovers.
The champagne and shallot granita adds a fun, elegant twist.
Champagne White Wine Vinegar gives the topping a clean, tangy finish.
It is a great appetizer for holidays, New Year’s Eve, dinner parties, or special occasions.
The granita can be made ahead of time, which makes entertaining easier.

Serving Ideas

Serve these oysters well chilled on a platter of crushed ice with lemon slices, prepared horseradish, and fresh basil or thyme. They pair beautifully with sparkling wine, crisp white wine, or a simple seafood spread with shrimp cocktail, smoked salmon, and light appetizers.

Shop the Flavor

This recipe features Champagne White Wine Vinegar, a bright and delicate vinegar that adds crisp acidity to seafood, vinaigrettes, marinades, salads, and elegant appetizers.

Grab a bottle online or stop by The Little Shop of Olive Oils in Franklin, MA to bring a little sparkle to your next seafood dish.

Oysters with Champagne and Shallot Granita

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Calories

Cuisine

American

Ingredients

2 tablespoons finely diced shallots
2 tablespoons finely diced red onion
1 tablespoon honey
4 tablespoons champagne
1/8 teaspoon fine Himalayan sea salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Champagne White Wine Vinegar
2 dozen raw oysters, shucked
Fresh basil or thyme, for garnish, optional
Lemon slices, for serving
Prepared horseradish sauce, for serving

Directions

In a shallow dish, combine the shallots, red onion, honey, champagne, Himalayan sea salt, black pepper, and Champagne White Wine Vinegar.
Place the mixture in the freezer.
After about 2 hours, scrape the frozen mixture with a fork to create a light, icy granita texture. The texture should be similar to sorbet or shaved ice.
Arrange the shucked oysters on a chilled serving tray or over crushed ice.
Spoon about 1/2 teaspoon of the champagne shallot granita over each oyster.
Garnish with fresh basil or thyme, if desired.
Add a small dab of prepared horseradish sauce, if desired.
Serve immediately with lemon slices.