Oysters with Champagne and Shallot Granita
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Tasty appitizer!
Oysters with Champagne and Shallot Granita
Rated 3.3 stars by 3 users
Category
Appetizer
Ingredients
-
2 Tbsp. Shallots, diced
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2 Tbsp. Red Onion, diced
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1 Tbsp. Honey
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4 Tbsp. Champagne
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1/8 Tsp. Himalyan Sea Salt
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1/8 Tsp. fresh ground pepper
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1/2 Tsp. Olivia's Champagne Balsamic Vinegar
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2 dozen small raw oysters, shucked
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Fresh basil or thyme for garnish
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Lemon slices
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Prepared horseradish
Directions
Combine shallots, red onion, honey, champagne, salt and pepper and the champagne balsamic vinegar and place in a shallow dish. Freeze. using a fork, scrape frozen mixture after 2 hours to obtain a sorbet consistency.
Place oysters on a serving tray, on a bed of crushed ice or Kale if desired
Put about 1/2 Tsp. of granita on each oyster. Garnish with basil/thyme and a tiny bit of horseradish. Serve immediately
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