Wash a freshly shucked oyster down with a spicy classic. 

Recipe: Ruth Pretty  Photo and styling: Carolyn Robertson

Serves 6

INGREDIENTS

For the Bloody Marys:
250ml tomato juice
75ml vodka
tabasco sauce, to taste
worcestershire sauce, to taste
juice of 2 limes or lemons
freshly ground pepper
ice

To serve:
12 oysters, in the half shell
6 small celery stalks (from the heart, include the
soft leaves)

METHOD

Put all the ingredients (except the ice, oysters and celery stalks) in a jug and stir to mix. Chill.

Loosen the oysters from the shells using the back of a teaspoon. Leave the oysters and any oyster juice in the shells.

When ready to serve, fill each glass about one-third with ice. Place a shucked oyster in each glass, with a celery stick and some oyster juices. Top with the bloody mary mix and serve with a second oyster in the shell on the side.

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