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Bloody Mary oysters

Bloody Mary oysters
12 Zeeland creuses from Prins & Dingemanse Dash of lemon juice
200 millilitres of tomato juice from a bottle or home-made (Use approximately 6 ripe and flavoursome tomatoes) Tabasco to taste
75 millilitres of vodka Black pepper
1 small teaspoon of Worcestershire sauce 4 sprigs of dill, roughly chopped

Do you love oysters and enjoy a proper Bloody Mary? Combine the two and make your day! Fresh, salty, spicy and a hint of sweetness from the dill, you taste all those things as soon as you eat these Bloody Mary oysters. Great for creating an impression when you have friends over for a drink.


Make the Bloody Mary by putting the tomato juice, vodka, Worcestershire sauce, tabasco and lemon juice in the blender. Blend until the ingredients have mixed properly. Taste the cocktail to check its flavour. Add more tabasco or lemon juice if needed. Open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it makes for a better presentation. Place the oysters on the platter with the ice. Put 1-2 tablespoons of Bloody Mary on top of each oyster. Add black pepper to taste and garnish with the dill.

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