Oysters on the Half Shell with Yuzu-Sake Granita Recipe

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

Don’t be afraid to shuck your own oysters. It’s easier than you think (there are zillions of how-to videos online), as is crowning them with a tangy, snowy tuft of citrus-and-rice-wine-kissed granita, which you need to make ahead. The Japanese citrus yuzu is growing in availability and also sold in juice form. But it’s expensive (so brace yourself); you can substitute lemon and orange juices, as indicated.
Servings 24


  • 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


  1. 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

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