cookery school

Oysters - Some easy variations for you to try

Ingredients

2-3 Oysters pre person
dash of soy sauce
freshly grated ginger
seasame oil


bloody Mary Mix
tomato juice
vodka
celery salt
shot of tabasco
shot of Worcestershire sauce
capers

Serves: 2 -3 oysters per person
Prep time: 10-20 mins
Cook time: 5 minutes

Method

Roast oysters (deep-shell down) in a bed of salt at 200C/fan 180C/gas 6 for 5 minutes, or until they open. Flip off the shells and add the dash of soy, some freshly grated ginger and a dribble of sesame oil to each.



Make the Bloody Mary by mixing the tomato juice with the vodka and celery salt. Add the Tabasco and Worcestershire sauce to your liking (the spicier the better, I think). Finish with a splash of fino sherry.
Shuck the oysters (see how here), remove from the shells and then clean the shells.
To serve, put an oyster into each shell and spoon over a generous amount of the Bloody Mary mix. Garnish with a crisp parsley leaf, as well as a few deep-fried capers.