1 Video | Photo: Oysters with Prosecco Granita Recipe
Ingredients
- 2 cups Prosecco
- 1/2 cup Champagne vinegar
- 1 shallot, finely chopped
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 2 cups rock salt for plating (optional)
- 12 oysters, freshest and your favorite variety or a mix- whatever you like
Directions
Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.
Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins 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. When done it will look like ice shards, kind of slushy but a bit more frozen.
Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.
This is a flavor explosion in your mouth!!!!!
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By htpmom
Livermore Valle...
on May 07, 2011
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On the show...Ann made these with Wellfleet Oysters...my favorite in the entire world! She totally rocks!
By platters
Los Angeles, CA
on January 07, 2011
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Thank you Anne Burrell....you absolutely rock. This recipe made our New Years Eve! I can't recommend it enough, especially if you love oysters. It just enhances all their sea magic. We served the granita in a long frozen olive dish set in the middle of a long deep platter filled with crushed ice and surrounded it with the opened oysters...really pretty. Six of us finished sixty oysters and then had lobsters and artichokes. Heaven.
By Krabby in NH
Mason, NH
on August 25, 2010
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Anne Burrell is the balls. She demonstrates so clearly and demystifies so well, the fear is gone! This granita was fantastic. Made it this first time exactly as is and it was great. Also made her caponata with stuff from the garden, it was beyond delicious. Now I'm off to try Anne's focaccia. Can't wait to get my hands into it. Thanks Anne, for a great show. You are interesting, laugh-out-loud funny, and a total confidence-builder to those of us with questionable culinary ability. Please don't stop making your show.
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