This is my first raw oyster experience. Megan walked me through shucking it on our Show Me the Love Show. Have a listen and she can walk you though it too. I was in a full sweat and honestly, it was a rush when the first one cracked open.
I figured the best bet is to incorporate Prosecco for this inaugural event. The icy granita topping was the equivalent of wasabi or horseradish. That rush of flavor that is unlike anything else and you just want to have more but you’re not sure why.
I want to Show the Love to Anne Burrell and her book Cook Like Rock Star.
Oysters on the Half Shell with Prosecco Sno-cone
- 2 cups Prosecco
- 1/2 cup white wine vinegar
- 1 tbsp finely chopped shallots
- 1 garlic clove smashed and finely chopped
- Pinch of crushed red pepper
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 tsp fresh thyme
- 12 oysters, the freshest available (I only bought four because I was nervous and it was only me and my husband)
- 2 cups rock salt for plating (optional)
- In a small saucepan combine the Prosecco, vinegar, shallots, garlic, red pepper, sugar and kosher salt and bring to medium heat.
- Stir to be sure that all of the sugar and salt have dissolved. Remove from the heat and stir in the thyme.
- Pour the mixture into a wide flat disk (such as a pie plate) and put it in the freezer. As the mixture begins to freeze, drag a fork through it to break up the ice crystals.
- Repeat this process every 15 minutes or so until the mixture is completely frozen, 45 minutes to 1 hour. When it’s done it will look like ice shards, kind of like a slushy but a bit more frozen.
- Scrub the outside of the oysters to remove any sand and grit.
- If you’re using rock salt, spread it out on a serving dish.
- Shuck the oysters and lay them on the salt.
- Top each oyster with the icy granita nad serve immediately.