Bear Tide Log Book
Favorite Oyster Recipes
Raw Oysters with Cucumber Lime Granita
Ingredients
- Zest of 2-3 limes
- Juice of 3-4 limes (1/2 cup)
- 3/4 cup granulated sugar (or agave syrup)
- Pinch of sea salt
- 3/4 cup water
- 1 large cucumber, seeded, peeled and diced
- 3 mint leaves
- 1/2 tsp pink peppercorns
Directions
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Combine lime juice, zest, sugar, water, pink peppercorns & salt in pot.
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Heat on medium heat until ingredients dissolve.
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Let stand 10 min until the mixture reaches room temperature.
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Puree in blender with cucumber & mint leaves.
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Pour the mix into a baking dish.
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Freeze 40 min, scrape with a fork.
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Repeat fork scraping every 40 min for about 3 hours ‘til frozen.
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When ready to serve, take out of freezer and scrape with fork once more to fluff it up, then top the oysters.
Enjoy!
About Chef Mike Wisdom
Mike Wisdom has worked all over the south shore of Boston, from honing his skills at Mirbeau Inn & Spa, to opening Baldies Craft Pizzeria, to most recently opening Shikku Hot Pot as executive chef. With 20 years in the hospitality industry, Mike has gained experience from every opportunity he has received. Mike also offers private chef experiences, and can be contacted at wisdomferments1@gmail.com to inquire about any and all small events!
