01st Nov 2014
As part of Food Week Andrea shares with us the secrets of Bloody Mary Oysters. Oysters have been grown at Lissadell since 1860. The Bloody Mary can be dated back to the 1920s – although bars in New York and Paris are usuallu at war as to its exact origin. Dine out on those factoids and these stunning images.
1 tomato (or a handful of baby tomatoes)
1 table spoon of white wine vinegar
A couple of drops of tobasco
2 tablespoons of olive oil
3 pinches of salt
The juice of half a lemon
1 tablespoon of vodka
Pinches of celery
Place all ingredients into a blender and blend until smooth. Transfer to a bowel and from there use a spoon to fill the freshly shuck oysters. Then garnish with celery leaves.
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