Bloody Mary oysters

  • serves 4
  • A little effort

The spicy flavours of this classic cocktail marry really well with freshly shucked, briny oysters. If you’re not handy with an oyster shucker, the fishmonger will prep them for you. Keep them chilled and eat within a couple of hours.


Try these bloody mary oysters, then check out our classic bloody mary, Spanish mary shots and bloody mary shots.



  • tomato juice 250ml
  • vodka 3 tbsp
  • celery salt ½ tsp
  • Tabasco
  • Worcestershire sauce
  • fino sherry
  • rock or native oysters 12
  • parsley leaves or deep-fried baby capers to serve


  • Step 1

    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.

  • Step 2

    Shuck the oysters, remove from the shells and then clean the shells.

  • Step 3

    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.

Nutritional Information

  • Kcals 74
  • Fat 0.4g
  • Carbs 3.5g
  • Fibre 0.4g
  • Protein 3.8g
  • Salt 1.25g