Oysters 3 Ways
1 dozen Bristol Farms oysters
1 English cucumber peeled
2 limes, juiced
1/2 teaspoon Jalapeño Tabasco
pinch of kosher salt
Fresh seaweed (for garnish)
Rock salt (for garnish)
Place freshly-chilled oysters atop an ice-lined tray.
Blend English cucumber and Jalapeño Tabasco with lime juice and pinch of salt.
Transfer to a shallow Tupperware bowl, cover, and freeze for two hours.
Use a fork to scrape into icy shards and repeat two hours later, forming a crystallized granita.
Gently spoon granita over oysters just before serving.
Plate oysters over ice. Serve immediately with chilled white wine or sparkling water.