These gluten free oysters are a great appetizer for a dinner party or a date night.
Oysters on the Half Shell with Yuzu-Sake Granita
- 1 cup yuzu juice or 2⁄3 cup lemon juice and 1⁄3 cup orange juice
- 1⁄2 cup dry sake
- 2 tablespoons plus 2 teaspoons granulated sugar
- 1⁄8 teaspoon kosher salt
- 24 oysters on the half shell Hiro prefers easy-to-open Kusshi or Miyagi oysters
Whisk together the yuzu juice, sake, sugar, and salt in a small bowl until the sugar and salt are dissolved. Pour the liquid into a shallow, nonreactive 6 by 9-inch container, cover with plastic wrap, and freeze overnight. Scrape the yuzu-sake ice with a folk to create a snow-like consistency, arrange the oysters on a serving tray, top each oyster with about a tablespoonful of the granita, and serve immediately.
Recipe Hiro Sone and Lissa Doumani
Photography Aubrie Pick