Bloody Mary Oysters (Mignonette & Shooters)

A Bloody Mary and a plate of raw oysters want the same things. Brine, acid, horseradish, and heat. That is why the two have shared a brunch table for a hundred years. This is how to put the flavor of one directly onto the other, two ways: a quick mignonette spooned over the half shell, and a party-ready oyster shooter.

Most versions online build the topping from vodka and a long list of seasonings. You do not need the booze, and you do not need the list. Stu's Bloody Mary Concentrate already carries the horseradish, Worcestershire, lemon, and spice, so it does the work in one spoon.

Bloody Mary Mignonette for Raw Oysters

A mignonette is the little sauce you spoon over a raw oyster. This one swaps the usual shallot-and-vinegar for the Bloody Mary profile.

Ingredients

• 1 dozen fresh oysters, shucked, on the half shell
• 2 tablespoons Stu's Bloody Mary Concentrate
• 1 tablespoon fresh lemon or lime juice
• 1 small shallot, finely minced (optional)

Directions

1. Stir the concentrate, citrus juice, and shallot together in a small bowl.
2. Spoon about half a teaspoon over each shucked oyster.
3. Serve on ice right away, with lemon wedges on the side.

Keep it light. The point is to brighten the oyster, not bury it. A little goes a long way.

Bloody Mary Oyster Shooters

The shooter is the party version. An oyster in the bottom of a glass, topped with a small pour of Bloody Mary, slurped in one go.

Stir 3 tablespoons of concentrate into 1 cup of tomato juice with a squeeze of lemon. Drop one shucked oyster into each shot glass, fill with the mixture, and serve cold. That is a zero-proof shooter that tastes like the real thing. Want it boozy? Add half an ounce of vodka per glass. The flavor base does not change either way, which is the advantage of starting from a concentrate instead of a premade mix.

Grilled Oysters, Too

If raw is not your thing, grill them. Set shucked oysters over high heat and spoon a little Bloody Mary butter into each shell. They are done in a few minutes once the edges curl and the butter bubbles.

Build a Raw Bar

Oysters are a centerpiece, so build around them. Set out the mignonette, a bowl of cocktail sauce for any shrimp, lemon wedges, and hot sauce. Add a tray of Bloody Mary deviled eggs and the whole spread tastes like it came from one kitchen, because it did.

Frequently Asked Questions

How do you eat a Bloody Mary oyster shooter?

In one go. Tip the glass back so the oyster and the Bloody Mary slide together. It is meant to be a single savory, briny bite, not sipped.

Do you have to use vodka?

No. The flavor comes from the concentrate, not the alcohol. The shooters are great as a zero-proof bite, and you can add vodka per glass if you want it.

What oysters are best for this?

Briny, medium-sized oysters hold up well to the topping. Pick whatever is freshest at your fish counter and ask them to be shucked if you are short on time.

Can I make the topping ahead?

Yes. The mignonette and the shooter base keep in the fridge for a couple of days. Shuck the oysters and assemble right before serving so everything stays cold and fresh.

More Ways to Cook with Concentrate

The same bottle makes a cold gazpacho for the same summer table and a cocktail sauce for the shrimp. Browse all cooking recipes using Stu's Concentrate, or visit the Bloody Mary and Savory Drinks hub.