Oysters on Half Shell with Verjus Cucumber Granité

Recipe Courtesy of Estate Chef Tod Kawachi


1 doz. Fresh Oysters in shell

2 C. White Verjus

1/4 C. Cucumber, fine dice

1 tsp. Shallots, fine chopped

2 Tbl. Chives, chopped

Black Pepper for garnish


  1. Wash the cucumber and place in a small food processor or blender with the Verjus, chopped shallots and a pinch of salt then pulse on and off until puree consistency.
  2. Pour the Verjus mix into a small shallow dish and freeze until solid ice.
  3. In cold water, rinse and scrub the fresh oyster shells.
  4. Shuck the oysters and leave on the half shell for serving. Be sure to detach the oyster from the bottom shell and check for any shell bits to remove.
  5. Using a fork, scrape the frozen granité into ice shavings and scoop a spoonful mound on top of each raw oyster.
  6. Garnish with some chopped chives, fresh ground black pepper and serve immediately with Sauvignon Blanc.

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