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.

TIP:

Photography by Susanna Blavarg

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