Oysters with Champagne and Shallot Granita | The Little Shop of Olive Oils

Oysters with Champagne and Shallot Granita

Tracey Wilkinson
I love Oysters! 
Ingredients:
  • 2 tablespoons finely diced shallots
  • 2 tablespoons finely diced red onion
  • 1 tablespoon Buzz 10 or Franklin Honey
  • 4 tablespoons champagne
  • 1/8 teaspoon fine Himalayan sea salt
  • 1/8 teaspoon ground fresh pepper
  • 1/2 teaspoon Champagne Aged Balsamic Vinegar 
  • 2 dozen raw oysters, shucked
  • fresh basil/tyme for garnish (optional)
  • Lemon Slices
  • Prepared Horseradish Sauce 
Directions:
  1. Combine shallots, red onion, honey, champagne, salt, pepper, and vinegar and place in a shallow dish. Freeze. Using a fork, scrape frozen mixture after 2 hours. You want a sorbet consistency.
  2. Place oysters on a serving tray. Place about 1/2 teaspoon of granita on each oyster. Garnish with fresh basil/tyme and a dab or 2 of Horseradish Sauce. 
  3. Enjoy!
Appetizer Champagne Balsamic

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