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.