Bloody Mary Oysters

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Andrea Flanagan is what those in the business refer to as a food stylist, for the uninitiated that's the person responsible for the cookbook imagery that reels you in with culinary ambitions. With a background in fine art and painting, Andrea combines her photography know-how with an artistic leaning which results in food lust eyes on our part.

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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