Featured Varietal: Marlborough Sauvignon Blanc
Grilled Oysters with Jalapeño-Lime Granita
Citrus and spiciness join forces in this delicious recipe. With flavorful zing, the oysters are perfect alongside our New Zealand Sauvignon Blanc.
Ingredients
1 peeled English cucumber, cut into 2-inch pieces
1 medium lime, zested and juiced
1 medium lime, cut into wedges, for serving
1 medium jalapeño, seeded and stemmed
1 small jalapeño, thinly sliced for serving
3 tbsp. sugar
1/4 tsp. Kosher salt, plus more, to taste
1/2 cup unsalted butter, room temperature
2 cloves garlic, finely grated
2 tbsp. fresh parsley, chopped
1 dozen large oysters, shucked top shells removed
5 cups rock salt
freshly ground black pepper, to taste
Cooking Instructions
Serves: 4
- In a blender, combine jalapeño, cucumber, lime zest, lime juice, sugar and salt and blend until smooth, about 30 seconds. Strain cucumber mixture through a fine mesh strainer into a freezer-safe air-tight container. Freeze for 1 hour. Rake cucumber mixture with fork and return to freezer. Repeat process every hour until cucumber mixture is flaky, about 4 hours. Store covered in freezer until ready to serve, raking with fork before ready to serve.
- In a small bowl, combine butter, garlic and parsley. Season with salt and pepper, to taste. Heat grill to high heat. Place oysters on grill, open-side-up, and dollop with a few teaspoons of butter mixture. Grill until edges begin to curl and oyster liquor begins to bubble, about 3-5 minutes.
- Meanwhile, spread rock salt evenly on a serving platter. Nestle cooked oysters into salt. Top with a few teaspoons of granita. Garnish with jalapeño slices. Serve with lime wedges.
