Recipe: Bloody Marys with Oysters
Wash a freshly shucked oyster down with a spicy classic.
Recipe: Ruth Pretty Photo and styling: Carolyn Robertson
For the Bloody Marys:
250ml tomato juice
tabasco sauce, to taste
worcestershire sauce, to taste
juice of 2 limes or lemons
freshly ground pepper
12 oysters, in the half shell
6 small celery stalks (from the heart, include the
Put all the ingredients (except the ice, oysters and celery stalks) in a jug and stir to mix. Chill.
Loosen the oysters from the shells using the back of a teaspoon. Leave the oysters and any oyster juice in the shells.
When ready to serve, fill each glass about one-third with ice. Place a shucked oyster in each glass, with a celery stick and some oyster juices. Top with the bloody mary mix and serve with a second oyster in the shell on the side.