OYSTERS WITH MIGNONETTE GRANITA

COOK & EAT MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES FREEZING TIME 3 HOURS TOTAL TIME 3½ HOURS FROM

Mignonette Granita In small freezer-safe bowl, stir together shallot, vinegar, water, sugar and peppercorns until sugar is dissolved; cover with plastic wrap. Freeze for 3 hours, scraping with fork every hour to shave into granular consistency. Meanwhile, using stiff brush, scrub oysters under cold running water. Using thick cloth or glove, hold oyster, curved part of shell down; insert oyster knife into small opening near hinge. Twist knife to break hinge; wipe blade clean. Reinsert knife and slide along underside of top shell to sever muscle; discard top shell, removing any grit or broken shell on oyster. Keeping oyster level to retain juices, slide knife under oyster to sever bottom muscle. Repeat with remaining oysters, wiping knife clean between each.

Fill large serving platter with ice cubes; arrange oysters on the half shell over top. Serve immediately with Mignonette Granita, salmon caviar, horseradish, lemon and cucumber.

PER SERVING about 24 cal, 2 g pro, 1 g total fat (trace sat. fat), 2 g carb (trace dietary fibre, 1 g sugar), 15 mg chol, 60 mg sodium, 55 mg potassium. % RDI: 1% calcium, 15% iron, 1% vit A, 2% vit C, 1% folate.

Mignonette Granita half shallot, minced ¼ cup red wine vinegar 1 tbsp water 1 tsp granulated sugar ½ tsp pink peppercorns, crushed

16 oysters crushed ice cubes salmon caviar freshly grated horseradish lemon wedges sliced mini cucumber