Oysters on the Half Shell with Watermelon Granita

Name: Oysters on the Half Shell with Watermelon Granita
Prep time: 20 min
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 8 ounces watermelon (about 1/2 small), peeled and cut into cubes (1 1/2 cups); 3 tablespoons fresh lemon juice (from 2 lemons); Coarse salt and freshly ground pepper; 12 fresh oysters, preferably Blue Point, scrubbed well; Crushed ice cubes; Garnish: thin strips lemon zest

Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.

Source: Martha Stewart Living, July 2011

3 hours 20 mins 20 mins 4 Makes 1 dozen

Total Time Prep Servings Yield

Ingredients

8 ounces watermelon (about 1/2 small), peeled and cut into cubes (1 1/2 cups)
3 tablespoons fresh lemon juice (from 2 lemons)
Coarse salt and freshly ground pepper
12 fresh oysters, preferably Blue Point, scrubbed well
Crushed ice cubes
Garnish: thin strips lemon zest

Directions

1. Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a 5-by-9-inch nonreactive loaf pan; discard solids. Stir in lemon juice, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap; freeze until firm, about 3 hours.
2. Scrape granita with a fork until fluffy. Freeze again while shucking oysters.
3. Shuck oysters, and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell.