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Oysters with Thai cucumber and lime granita

Oysters with Thai cucumber and lime granita
12 Zeeland creuses from Prins & Dingemanse 2 limes, halved and without the peel
1 cucumber in chunks 10 mint leaves

The fresh green of the granita based on cucumber and lime is a beautiful colour complement to the grey oyster. As soon as you take a bite, you're hit by the refreshing taste of the cold granita and then by the slight saltiness of the oysters. The combination is pure perfection. Just that little bit different and beautiful to look at.


To make the granita we start by making juice. Put the cucumber, lime and mint in a (slow)juicer. If you don't have one, put the ingredients in a blender, but add a small glass of water. Pour the juice in the plastic container and put it in the freezer. When ice starts to form, stir it loose with a fork and put it back in the freezer. Repeat this twice every 2 hours. Open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it makes for a better presentation. Place the oysters on the platter with the ice. Put 1 or 2 tablespoons of granita on top of the oysters and serve immediately.

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