Our Signature Prince Edward Island Oysters
with Bloody Mary Ice
Chilly waters, warm parties and a clever frozen topping are the perfect recipe for an instant crowd-pleaser!
©ChefMichaelSmith
Makes enough for a party
- 1 28-ounce can (398 mL) of whole tomatoes
- 1/2 cup of your favourite vodka, aquavit or gin
- 1/2 cup of sugar
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of your favourite hot sauce
- the zest and juice of 3 lemons
- 1/4 teaspoon of salt
- 4 dozen fresh local oysters
In your blender or food processor, purée the tomatoes, vodka, sugar, Worcestershire sauce, hot sauce, lemon and salt. Pour into a shallow dish or mason jar, cover tightly and freeze solid. It’s best to make the ice at least a day before you’d like to serve it. Keep it frozen until you’re ready.
Clean the oysters as needed and shuck away. Top each freshly shucked bi-valve with a small spoonful of the frozen Bloody Mary ice just before you share it. Shuck, slurp, chew and swallow!
