Oysters topped with a dressing inspired by the Bloody Mary cocktail.

Serves 4

12 to 16 fresh oysters, opened

sea salt, to taste

1⁄2 cup tomato juice

1 celery stalk, finely chopped

1 tablespoon horseradish

hot sauce

fresh dill

  1. Place the opened oysters on a tray covered with sea salt. (This is to make them lay securely on the tray).
  2. Top each oyster with tomato juice, celery, horseradish, hot sauce, and dill.


Photography by Susanna Blavarg

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