Oyster Mary

Name: Oyster Mary
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp freshly grated horseradish, or to taste; a couple of drops of Tabasco, or to taste; celery salt; juice of ½ lemon; 1 tbsp Worcestershire sauce, or less if you wish; 12 rock oysters, shucked, juices reserved; 30-50 ml vodka, or less if you wish; seaweed or rock salt; 200 ml tomato juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

There’s something of a ‘morning after’ trait about oysters and the idea of sliding down one topped with frozen bloody mary is a bit of a sobering thought. You can make your bloody mary mix as spicy as you wish, and even use it with other raw shellfish like queen scallops or clams.

Ingredients

12 rock oysters, shucked, juices reserved

Method

First mix all of the ingredients for the bloody Mary together in a bowl, adjusting the seasoning and spiciness to taste. Transfer to a freezer proof container and place in the freezer for 2-3 hours, stirring every 45 minutes or so as it freezes. Once frozen, break it up into small crystals with a spoon then return to the freezer until required.

To serve, place the oysters in their half-