Local Oysters with Bloody Mary Ice

  • serves

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".

19 Ratings
Directions for: Local Oysters with Bloody Mary Ice


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


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

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.

3. Cover with plastic wrap and keep frozen.

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

See more: Appetizer, Party Favourites, Seafood, Summer



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