Bloody Mary with oysters

Difficulty: ★☆☆


  • 4 Medium oysters
  • 400 ml. Tomato juice
  • 15 ml. Vodka
  • ½ Lemon
  • Tabasco
  • 2 Neutral jelly leaves
  • Salt and white pepper
  • Perrin’s sauce or Worcestershire
  • Chive
  • Pink pepper

Category: Appetizers


Open the oysters and chop them in halves or quarters keeping the juice, preserve in the fridge. Hydrate jelly leaves in cold water. Pour tomato juice in a Magefesa Protech blender glass, season to taste and add vodka, half lemon juice, oyster juice, some drops of tabasco and Perrin’s sauce. Emulsify for a couple of minutes.
Heat half glass of the mixture in a microwave and dissolve jelly in it. When completely dissolved, place it back in the liquidizer and beat for a couple of minutes on medium speed. Serve Bloody Mary in a cocktail glass and leave it to rest in the fridge. When getting texture because of jelly, add oysters, powder with chopped chive and pink pepper recently powdered. Serve before it completely curdles.
Ingredients are calculated for two people. If we want to have Bloody Mary ready in advance, we should keep oysters apart, beat softly Bloody Mary with the liquidiser and add oysters, chive and pink pepper.