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  • Chilled Kumamoto Oysters with Cucumber Ginger Granita

Chilled Kumamoto Oysters with Cucumber Ginger Granita


TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 2 servings
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ingredients

  • 24 Kumamoto oysters
  • 2 lemons
  • 1/2-cup dried seaweed
  • crushed ice
  • black and white sesame seeds
    • FOR GRANITA:
    • 1 oz. ginger, peeled and crushed
    • juice from half a lime
    • salt and pepper
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      Directions

      Make a simple syrup by boiling sugar, water and ginger. Remove and chill. Peel and chop cucumber and puree in blender with strained, chilled syrup until smooth. Strain puree through a chinois and place in a metal pan and put in freezer.

      With a fork, scrape granita around all edges and mix well every 30 minutes until it reaches icy consistency. Season to taste with lime juice and salt and pepper.

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