Kumamoto Oysters with Grapefruit Thai chili Mignonette and Celery Granita

This dish came about thanks to a simple morning ritual—and my no-food-waste philosophy. I had leftover celery juice from breakfast, and rather than toss it, I started brainstorming ways to repurpose it. The light, crisp flavor of celery felt like the perfect complement to the buttery brininess of Kumamoto oysters. Pairing it with a Thai chili mignonette for a hint of heat and acidity? Suddenly, I had something special.

What I love about this creation is its simplicity. Kumamoto oysters are perfect as they are, but this combination enhances them without overpowering their delicate flavor. The celery juice granita adds a refreshing, icy texture, while the Thai chili mignonette gives just the right amount of tang and spice to balance the richness of the oysters. It’s a dish that feels indulgent but still light and fresh.

This is a great reminder that some of the best ideas come from working with what you have. The leftover celery juice could’ve easily been discarded, but instead, it became a standout element in a dish that’s elegant enough for entertaining yet simple to pull off.

Next time you have some extra juice or an ingredient you’re not sure how to use, think about how it might elevate something you already love. And if you’re an oyster fan like me, I highly recommend giving this pairing a try—you won’t need anything else on your plate!

Kumamoto Oysters with Grapefruit Thai Chili Mignonette and Celery Granita 🦪

Servings: 4 (2 oysters per person) or all for yourself

Ingredients:

For the Mignonette:
    •    1–2 Thai chilies, finely minced
    •    1 small shallot, finely minced
    •    1/4-inch piece of fresh ginger, grated
    •    Zest of 1 lemon
    •    Juice of 1/2 grapefruit
    •    1/8 cup grapefruit vinegar
    •    4 tablespoons of your favorite vinegar
    •    A few drops of lemon-infused olive oil
    •    Salt and freshly ground black pepper, to taste

For the Celery Granita:
    •    1 cup fresh celery juice
    •    Pinch of salt

For the Oysters:
    •    8 fresh Kumamoto oysters, shucked

Instructions:
    1.    Prepare the Mignonette:
     •    In a bowl, combine the minced Thai chilies, shallot, grated ginger, lemon zest, grapefruit juice, grapefruit vinegar, and white wine vinegar.
     •    Whisk in a few drops of lemon-infused olive oil.
    •    Season with salt and freshly ground black pepper to taste.
   2.    Prepare the Celery Granita:
     •    Pour the fresh celery juice into a shallow dish.
      •    Add a pinch of salt and stir to combine.
     •    Place the dish in the freezer.
     •    Every 30 minutes, use a fork to scrape the mixture, creating flaky crystals.
     •    Repeat this process until the granita is fully formed, approximately 1.5-2 hours.
  3.    Assemble:
     •    Arrange the shucked oysters on a serving platter over a bed of sea salt or crushed ice.
     •    Spoon a small amount of the grapefruit Thai chili mignonette over each oyster.
     •    Top each oyster with a small scoop of the celery granita.

Enjoy!!