Blueberry crumble pie at Pearl Oyster Bar

Lieb Cellars - Recipe 2

by Cynthia Sin-Yi Cheng
July 1, 2005

Raw Oysters on the Half Shell w/ Lemon Granita & Chives

A new twist on raw oysters, this is a great recipe to introduce oysters to the timid. Serve with a well-chilled bottle of Lieb Bridge Lane Rosé!

Created by Chef Stephan Mazzella

Red Door Restaurant
13550 Main Road
Mattituck, NY 11952


12 raw fresh oysters
12 fresh lemons
A few sprigs of fresh chives
Cayenne pepper
Kosher salt

Prepare the lemon granita as follows

Squeeze twelve fresh lemons, removing seeds into a bowl.

Add two pinches of cayenne pepper; whisk into the lemon juice.

Pour the mixture into a paper Dixie cup and freeze.

Shuck 12 fresh oysters and place on a bed of shaved ice.

On top of each oyster, just before serving, add:

First, a pinch of freshly chopped chives.

Second, peel back the Dixie cup and with the coarse side of a cheese grater.

Grate shavings of the frozen lemon granita onto each oyster.

Top with a pinch of Kosher salt.

Serve with Lieb Bridge Lane Rosé wine!

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