Serves 4
60 min
Irish Stout Granita With Raw Oysters
Recipe GLPRcd3396b618bdbd
A sophisticated and elegant appetizer featuring a frozen, icy Irish stout granita served alongside fresh raw oysters. The granita—made from porter or Irish stout with lemon zest, shallot, and black pepper—provides a bold, complex counterpoint to the briny sweetness of the oysters. A spritz of malt vinegar completes this refined seafood course.
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Ingredients
3/4 cup porter or Irish stout
1 teaspoon lemon zest
1 medium shallot, finely diced
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
12 fresh oysters, scrubbed clean
Malt vinegar, to taste
Directions
Pour the porter or Irish stout into a shallow baking dish or metal cake pan. Add the lemon zest, diced shallot, and freshly ground black pepper, stirring to combine evenly.
Place the baking dish in the freezer for 20 minutes. Remove and scrape the mixture with a fork, breaking up any frozen crystals at the edges and mixing them toward the center.
Return to the freezer and repeat the scraping process every 15 minutes, stirring the granita with a fork until it reaches a light, icy, crystalline texture. This should take approximately 40–45 minutes total freezer time.
While the granita freezes, prepare the oysters. Scrub the outside of each shell under cold running water and shuck them just before serving, working over a bowl to catch any liquid. Arrange the shucked oysters on a platter of crushed ice.
When ready to serve, divide the granita among four chilled serving glasses or bowls. Nestle 3 oysters around each portion of granita.
Garnish with additional lemon zest and chopped fresh parsley. Serve immediately, passing malt vinegar on the side for diners to adjust to taste.
