Oysters On The Half Shell With Watermelon Granita Food

OYSTERS ON THE HALF SHELL WITH WATERMELON GRANITA

Oysters on the Half Shell with Watermelon Granita image

Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.

Provided by Martha Stewart

Categories Appetizers

Time 3h20m

Yield Makes 1 dozen

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 47 g, Cholesterol 22 g, Fat 1 g, Protein 3 g, Sodium 163 g

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