Bloody Mary Oysters with Native Bush Tomato Flavour Pearls
Freshly shucked oysters. Just divine! They are amazing just as they are but sometimes it’s nice to give them a little extra love.
I’m a massive Bloody Mary fan…hello breakfast Vodka 🙂
Adding a mix of our Bloody Mary flavours and topping with Native Bush Tomato Flavour Pearls takes our wonderful fresh produce to another level.
*Did you know?…The old adage that you should only eat oysters in months containing the letter “R” has no relevance in Australia. It’s an old American saying concerning oysters farmed in US coastal waters that may have higher levels of naturally-occurring bacteria between May and August. It’s not a problem for commercially farmed oysters full stop.
What you’ll need…
- Oysters – this will do about 2 dozen
- Rock salt or ice for your plate (lettuce works well too)
- 30ish ml Vodka
- 1 Tbs Worcestershire Sauce
- 1 Tsp Tabasco (or to taste)
- Lemon Juice – a good squeeze
- Salt & Black Pepper
- Native Bush Tomato Flavour Pearls
Lets get started
Combine Vodka, Worcestershire, Tabasco & Lemon Juice with some salt & freshly ground Black Pepper in a small dish or jug. Refrigerate until required.
Ready to serve
Place your rock salt/ice/lettuce on plates ready (to stop them tipping over and sliding around). Place your oysters onto the serving plates. Tip the liquid from your Native Bush Tomato Flavour Pearls into the Vodka mix. Simply top each Oyster with a spoonful of the liquid then some Native Bush Tomato Flavour Pearls and enjoy.
I feel a glass of bubbles only makes this more delicious too…cheers!
**If you don’t like Tomato…take a peek at our other flavours, just click HERE There are plenty of others to choose from.
Until next time
Enjoy…from the Peninsula Larder Team