Recipes :Bloody Mary oysters

Bloody Mary oysters

The spicy flavours of this classic cocktail marry well with freshly shucked oysters, says chef Matt Tebbutt

  • 250ml tomato juice
  • 3 tbsp vodka
  • ½ tsp celery salt
  • Tabasco sauce
  • Worcestershire sauce
  • fino sherry
  • 12 rock or native oysters
  • parsley leaves and deep-fried baby capers, to serve

Method

  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.
  2. Shuck the oysters (see how here), remove from the shells and then clean the shells.
  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.

PER SERVING

74 kcalories, protein 3,8g, carbohydrate 3,5g, fat 0,4 g, saturated fat 0,1g, fibre 0,4g, salt 1,25 g