Oysters with Green Apple and Wasabi Granita

Chef Aaron Silverman of Rose's Luxury in Washington, DC, tops freshly shucked oysters with a sweet, spicy granita that's made with just apple juice, fresh wasabi and a dot of green food coloring. He loves using supersmall, superclean Kushi oysters from British Columbia, but if they're unavailable, other small oysters from the Pacific Northwest will be equally delicious.

  • Total Time:
  • Servings: Makes 1 cup granita
  • Time(Other): plus 3 hr freezing

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  • 1/2 cup fresh Granny Smith apple juice
  • 2 tablespoons sugar
  • One 1/2-inch piece fresh wasabi, peeled and finely chopped
  • 1 drop green food coloring
  • Shucked Kushi oysters, for serving
  • Micro nasturtium leaves, for garnish

How to make this recipe

  1. In a blender, combine the apple juice, sugar and wasabi and puree until smooth. Strain through a fine sieve into a 2-cup baking dish; discard the solids. Stir in the food coloring, then freeze for 30 minutes. Using a fork, stir the granita; continue freezing and stirring every 30 minutes, until frozen and fluffy, about 3 hours. To serve, spoon 1 teaspoon of the granita onto a shucked oyster and garnish with micro nasturtium leaves.

Make Ahead

The granita can be frozen for up to 5 days.

Contributed By Photo © Con Poulos Published July 2016

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Making sushi with Celtics’ Player Kelly Olynyk

1078323 recipes/oysters-green-apple-and-wasabi-granita 2016-06-10 Aaron Silverman july-2016 recipes,oysters-green-apple-and-wasabi-granita 1078323