This is a fantastic recipe to showcase fresh oysters, the shooters add a bit of fun to the dish and will ensure that your evening starts well!


  • 24 Raw oysters, shucked open
  • Fresh seaweed and crushed ice, to serve
  • For the shallot mignonette:
  • 4 tblsp Finely minced shallots
  • 50 ml White wine vinegar
  • 50 ml Unseasoned rice vinegar
  • 1/8 teaspoon caster sugar
  • 1/8 teaspoon sea salt flakes
  • 1 ¼ teaspoon finely crushed white peppercorns.
  • For the bloody mary oyster shooters:
  • 50 ml Vodka
  • 2 Handfuls ice cubes
  • 200 ml 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.