Oysters, Bloody Mary!
Oysters Bloody Mary
And with that thought in mind, you’re thinking how good can it really be? After all it is still just an oyster. Oh! Believe me! The vodka tabasco puts the kick in Bloody Mary. Not actually as sour as people would lead you to believe, but that kick after, it’s a winner! Similar to the addictive properties of wasabi- where you know if you have too much you will get shooting pains through your sinuses and uncontrollable tears, but you still want more anyway! Everyone secretly wants to live on the edge!
Also, the age old question of how to tell you’ve got a good oyster? Because who really knows what an oyster should look like? My friendly local sea-faring people informed me that “Oysters should be eaten fresh and should be a nice light creamy colour not a darker yellow!” The trick is to ask when buying, because then after telling you, they choose your oysters more carefully! And who knows you might even be lucky enough to score a pearl inside! (That’s another reason for not swallowing your oysters whole)
Oysters Bloody Mary
Ingredients: 1 dozen fresh oysters, 2 tbsp Absolut Vodka, a dash of tabasco, juice of ½ a lime, freshly ground black pepper, flesh of 2 tomatoes chopped (no pulp/seeds), 1 tsp whole-grain mustard
Steps: Preheat the grill. Cut the tomatoes in half, remove the pulp and seeds then chop roughly. In a small bowl, whisk together the vodka, tabasco, pepper, lime juice, tomato and mustard. Spread mixture evenly over opened oysters and place on a foil lined tray under the grill for 5-10 minutes (or serve chilled). Serve with lime wedges!
Makes a dozen
