Bloody Mary oysters
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 250ml tomato juice
- 3 tbsp vodka
- ½ tsp celery salt
- Tabasco
- Worcestershire sauce
- fino sherry
- 12 rock or native oysters
- to serve parsley leaves or deep-fried baby capers
Nutrition: per serving
- kcal74
- fat0.4g
- carbs3.5g
- fibre0.4g
- protein3.8g
- salt1.25g
Method
step 1
Make the bloody mary by mixing the tomato juice with the vodka and celery salt. Add the tabasco and worcestershire sauce to your liking (the spicier the better, i think). Finish with a splash of fino sherry.
step 2
Shuck the oysters, remove from the shells and then clean the shells.
step 3
To serve, put an oyster into each shell and spoon over a generous amount of the bloody mary mix. Garnish with a crisp parsley leaf, as well as a few deep-fried capers.
