Serves: 8
Ingredients:
24 raw oysters, shucked open
Fresh seaweed and crushed ice, to serve
For the Shallot Mignonette:
4 tablespoons finely minced shallots
50ml white wine vinegar
50ml unseasoned rice vinegar
1/8 teaspoon caster sugar
1/8 teaspoon sea salt flakes
1¼ teaspoon finely crushed white peppercorns.
For the Bloody Mary Oyster Shooters:
50ml vodka
2 handfuls ice cubes
200ml 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
- 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.
- 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.
- 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.
