OYSTERS WITH RASPBERRY MIGNONETTE GRATINE’

1/2 cup frozen Skagit raspberries

3/4 cup red wine vinegar

1/3 cup minced shallots

1 teaspoon coarsely ground black pepper

Pinch sea salt

3 dozen oysters in their shells, scrubbed

Ice, for serving

Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)

In a small bowl, combine raspberry purée with vinegar, shallots, pepper, and salt. Pour into a small container and freeze for at least 8 hours, stirring once or twice with a fork.

When the granité is completely frozen and the guests are due to arrive soon, use an oyster knife to open the oysters. Loosen them from their shells, but leave them sitting in the bottom “cupped” side of the shell. Set them on a bed of ice to keep them cold and upright.

Right before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon granité onto each oyster and serve. Keep additional mignonette granité in the freezer to top oysters as needed.

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