Oyster shooters

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I couldn’t do a series on iron-rich foods and not include oysters! All shellfish is high in iron, but oysters, clams and mussels top the list.

For me, nothing can beat a raw oyster, although there are a lot of brilliant oyster recipes – Oysters Kilpatrick and Oysters Rockefeller are both delish! But for me, this little shooter is a great way to really showcase a deliciously fat oyster.

For this recipe you really need juicy, fat oysters that have plenty of flavour. I used Mahurangi oysters, as I know they will always taste amazing and they are grown and harvested with great care by the owners, Andrew and Lisa Hay. They are particularly delicious at the moment, so now’s a good time to make this recipe!

Oyster Shooters

Ready in 5 minutes. Serves 4


  • 8 oysters on the half shell
  • 500ml vodka
  • 500ml tomato juice
  • Lea & Perrins
  • 1/2 teaspoon celery seeds, ground
  • Hot sauce (I used La Costeña Jalapeno Mexican hot sauce)
  • 1 knob fresh horseradish, grated (optional)
  • Freshly-ground black pepper


Pour vodka and tomato juice in shot glasses. Add 5-6 drops Lea & Perrins in each glass, a pinch of ground celery seeds, and a drop or two of hot sauce. Stir to mix, then top with a grating of horseradish and ground black pepper.

Place oyster on top of the glass and serve.


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