Bloody Mary Oyster Shooters with Raw Oysters with Haberno Tomato Mignonette
Bloody Mary Oyster Shooters with Raw Oysters with Haberno Tomato Mignonette
Get this quick and easy sauce recipe by Donal Skehanfrom Donal Skehan's Feast.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 4 hours
  • Yield 8 servings
  • 24 raw Oysters, shucked open
  • Fresh Seaweed and crushed ice, to serve
  • For the haberno tomato mignonette:
  • 4 tablespoons finely minced Shallots
  • 50 millilitres White wine vinegar
  • 50 millilitres unseasoned Rice vinegar
  • ⅛ teaspoon Caster sugar
  • ⅛ teaspoon Sea salt flakes
  • 1+¼ teaspoons finely crushed White peppercorns.
  • For the Bloody Mary oyster shooters:
  • 50 millilitres Vodka
  • 2 handfuls Ice cubes
  • 200 millilitres Tomato juice (thin – canned is best)
  • 4 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • Juice of ½ Lime
  • Good pinch Celery salt
  • 8 raw Oysters, freshly opened
  • 8 Celery stalks with leaves intact, trimmed down to fit in the shot glasses
  1. For the haberno tomato mignonette, mix the shallots, vinegars, sugar, salt and pepper in a bowl. Cover with cling film and set aside for at least 4 hours ahead of time, but preferably for a day or two, which allows the flavours to blend and the shallots to mellow
  2. Just before serving give the haberno tomato mignonette a good stir and put into small serving dishes. Pile the shucked oysters on to a platter that has been lined with crushed ice and seaweed
  3. For the Bloody Mary oyster shooters, put the vodka into a cocktail shaker half filled with ice and add the tomato juice, Worcestershire sauce, Tabasco, lime juice and celery salt. Shake vigorously until well combined. Just before serving, give the Bloody Mary mix another good shake and pour into eight small shot glasses. Add an oyster into each one and garnish with the celery sticks

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