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Local Oysters with Bloody Mary Ice

Local Oysters with Bloody Mary Ice

Shuck a bucket of oysters with friends for a fun get-together. Top them with a scoop of Bloody Mary ice and you’ll have an instant party!

Image by James Ingram from Michael Smith’s cookbook “Chef Michael Smith’s Kitchen”.

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ingredients

1
can (14 oz/398 mL) diced tomatoes
½
cup (125 mL) vodka or aquavit
½
cup (125 mL) sugar
1
tsp (5 mL) Worcestershire sauce
1
tsp (5 mL) your favourite hot sauce
½
cup (125 mL) lemon juice, freshly squeezed
¼
tsp (1 mL) salt
48
fresh local oysters
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directions

Step 1

In your blender or food processor, purée the tomatoes, vodka, sugar, Worcestershire sauce, hot sauce, lemon juice, and salt.

Step 2

Pour into a shallow dish and place in your freezer. Every 30 minutes or so, stir and scrape the mixture with a fork until it’s frozen and granular. It’s best to make the ice the day before you’d like to serve it.

Step 3

Cover with plastic wrap and keep frozen.

Step 4

When your friends arrive, shuck away. Top each oyster with a spoonful of the Bloody Mary ice. Serve and share!

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My rating for Local Oysters with Bloody Mary Ice
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