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Bloody Mary Oyster Shooters

Photo: Marcus Nilsson; Styling: Victoria Granof
Yield

10 servings (serving size: 1 shooter)

This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage. If you want to make a nonalcoholic version, omit the vodka and add an extra 1/4 cup veggie juice and a bit more lemon juice.

Ingredients

  • 10 live oysters in shell
  • 1 cup vegetable juice (such as V-8)
  • 3 tablespoons vodka
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/2 teaspoon hot sauce (optional)

Nutrition Information

  • calories 28
  • fat 0.2 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 2.4 g
  • fiber 0.3 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 139 mg
  • calcium 13 mg

How to Make It

  1. Scrub oysters thoroughly, and rinse under cold running water until all grit is removed. Shuck oysters (leaving the meat on the half shells); carefully cut the foot of each oyster with the shucking knife.

  2. Combine vegetable juice and next 5 ingredients (through salt) in a liquid measuring cup. Stir in hot sauce, if desired. Fill each of 10 shot glasses with 2 1/2 tablespoons juice mixture. Place the meat from one oyster in each glass. Discard shells.

Blue Ridge, Washington, DC