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Recipe from: Chef Jean
Raw oysters topped with a "granita" — The crispness of the ice and creamyness of the oysters makes a nice balance.
1 cup grapefruit juice
2 teaspoons agave nectar, light
1 tablespoon tequila, light
16 oysters, raw
black pepper, for garnish
Combine the juice, nectar and tequilla. Put in freezer and stir every 30 minutes for 2 hours. Then allow to freeze for 1 or 2 more hours until solid.
Shuck oysters and arrange on 4 plates. Break up the ice with a fork and put a tablespoon on each oyster. Crack pepper on top and serve right away.