Oysters With Pomegranate Mignonette Granita Recipe
A creative twist on oysters with mignonette sauce made with pomegranate juice, shallots, black pepper, and vinegar. Here it's frozen and scraped for a granita like texture, this Oysters With Pomegranate Mignonette Granita Recipe is a major winner!
Make The Granita Base: Combine the vinegar, pomegranate juice, shallot, sugar, and black pepper in a 1 to 2 quart glass or metal dish and stir until sugar melts. Place the uncovered container on a level shelf in the freezer for an hour.
Shave The Granita: Remove the mixture from the freezer and, using a large fork, gently stir any ice crystals that have formed on the sides of the pan back into the liquid, not breaking them up entirely. Return the granita to the freezer and repeat scraping every 45 to 60 minutes until the whole mixture has the texture of shaved ice, about 3 hours.
Open The Oysters: Before serving, scrape the granita with a fork to fluff it and allow it to “dry” in the freezer another 20 minutes before serving. Meanwhile, open the oysters (see above for instructions).
Serve The Oysters: To serve the oysters, simply top them with a small spoonful of the granita and, if desired, top with pomegranate arils, and serve.