Oysters Mary

Oysters Mary

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

There’s something of a ‘morning after’ trait about oysters and the idea of sliding one down topped with frozen bloody Mary is a bit of a sobering thought. You can make your bloody Mary mix as spicy as you wish, and even use it with other raw shellfish like queen scallops or clams.

Ingredients

Quantity Ingredient
12 rock oysters, shucked, juices reserved

For the bloody Mary

Quantity Ingredient
200ml tomato juice
30-50ml vodka, or less if you wish
1 tablespoon worcestershire sauce, or less if you wish
1/2 lemon, juiced
2 drops tabasco, or to taste
1 tablespoon horseradish, freshly grated, or to taste
celery salt

To serve

Quantity Ingredient
rock salt
or seaweed salt

Method

  1. First mix all of the ingredients for the bloody Mary together in a bowl, adjusting the seasoning and spiciness to taste. Transfer to a freezerproof container and place in the freezer for 2–3 hours, stirring every 45 minutes or so as it freezes. Once frozen, break it up into small crystals with a spoon then return to the freezer until required.
  2. To serve, place the oysters in their half-shell on a bed of seaweed or rock salt on serving plates. Spoon the frozen bloody Mary on top of the oysters to serve.
Tags:
Hix Oyster & Chop House
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