Oysters with a Bloody Mary sauce

Oysters with a Bloody Mary sauce

Serves 4

You know the kind of hangover that just screams out for a Bloody Mary? When you’re not exactly bedridden and dry heaving but you’re definitely not running on all cylinders either? This is exactly the dish you need. It’s effectively ‘kill or cure’ but with more panache. Plus, as there’s a whole lot going on flavour wise, it’s also the perfect way to serve oysters to people who claim they don’t like them.

The dressing has a real feisty kick to it from both the vodka and the Tabasco. You take the oyster like a shot, but don’t just send it straight down the hatch – you want to let all these flavours have a little party in your mouth. Then you’ll be back in fighting form in no time.
12 oysters, shucked, detached and put back in the half shell
For the Bloody Mary sauce:
250ml tomato juice (we love Granini)
100ml vodka
3 tablespoons lemon juice
2 tablespoons good-quality passata
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
a pinch of celery salt
a good crack of freshly ground black pepper

Put all the sauce ingredients in a mixing bowl and whisk to combine.

Drizzle a generous tablespoon of the Bloody Mary sauce on top of each oyster right before serving. You should have enough sauce left over for a sneaky shot on the side – chef’s treat! Slurp ’em down and feel the horrors melt right out of you.

From And for Mains by Gaz Smith and Rick Higgins

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