Oysters with a Champagne, Saffron and Clementines from Spain Mignonette Granita

Ingredients

1 dozen Blue Points oysters (or any salty small oyster)
1/2 cup champagne
2 Tbs sherry vinegar
4 Tbs champagne vinegar
1 tsp saffron
3 Tbs chives
2 Tbs red onion
2 lemons
2 Clementines from Spain

Method

  1. Chop the chives and red onions into tiny pieces and put them into a small bowl.
  2. Add the champagne and both vinegars.
  3. Soak the red onions for one or two hours in the vinegar mixture.
  4. Juice the lemon without any seeds; add to vinegar mixture.
  5. Peel one Clementine from Spain and remove any leftover pulp from the skin. Separate the sections and add to bowl.
  6. Juice the second Clementine from Spain and add to bowl.
  7. Mix all of the ingredients and put the bowl in the freezer for a minimum of 4 hours.
  8. Right before serving the oysters, take the champagne vinaigrette out and with a spoon scrape teaspoon amounts on top of the oysters.
  9. Sprinkle chives as garnish.

Yield: 4-6 servings

Preparation Time: After the initial soaking, this dish takes about 10 minutes.

Image and Recipe Credit: Chef Ane Ormaechea

One response to “Oysters with a Champagne, Saffron and Clementines from Spain Mignonette Granita

  1. Pingback: Substitute Dessert With Clementines from Spain « U R B A N C L I N I C·

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