OYSTERS WITH CHAMPAGNE, BASIL & APPLE GRANITA

Fresh and tangy with a touch of sweetness, this Granita adds a sparkly touch to plump oysters tasting of the ocean. A drizzle of basil oil brings a fresh herbaceous note. Great with mint too.

12	Sequim Bay oysters on the half shell
GRANITA
1	small Granny Smith apple
1/2	cup Champagne or sparkling wine
BASIL OIL
This will make more than you need to use as you wish – lovely for dipping toast.
1/2	cup fresh basil leaves
1/4	cup olive oil

• To make the Granita, dice the apple finely, with the skin, and place in a small blender. Add the Champagne and blend until smooth. Pour this mixture into a large flat tray, cover and place in the freezer overnight.
• To make the Basil Oil, blanch the basil leaves in boiling water for 10 seconds, plunge into iced water to stop the cooking, place on absorbent paper and squeeze out the water. Chop the prepared basil, transfer to a small blender, add the oil, and puree until smooth. If desired, strain through a fine sieve or muslin.
• Just before serving, remove the Granita from the freezer and scrape into crystals with a fork. Spoon on top of oysters in shell and drizzle with a little of the Basil Oil.
• Indulge immediately, with a glass of the remaining bubbles!