NZ Pacific oysters with raspberry mignonette granité

INGREDIENTS

• 36 fresh chilled NZ Pacific ½ shell oysters

• 1/2 cup raspberries

• 3/4 cup red wine vinegar (or ½ cup of red wine vinegar & ¼ cup of raspberry vinegar)

• 1/4 cup shallots (minced)

• 1 teaspoon coarsely ground black pepper

• Pinch flaky sea salt

 METHOD

1. Work raspberries through a mesh sieve with a wooden spoon or a rubber spatula to remove the seeds (You should have about 2 tablespoons of purée).

2. In a small bowl, combine raspberry purée with vinegar, shallots, and pepper.

3. Season with a pinch of salt.

4. Pour into a small container and freeze for at least 8 hours, stirring once or twice with a fork.

5. Loosen the oysters from the shell, but leaving them in the shell for ease of eating.

6. Just before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards.

7. Spoon about 1 teaspoon of granité onto each oyster and serve.

Keep additional mignonette granité in the freezer to top oysters as needed.

CHEFS NOTE:

This recipe makes more than enough mignonette granité (enough for 3-4 dozen), however since it is a frozen product it can be stored frozen for future use.