Recipe: Bloody Mary Granita Oysters

bloody mary oysters

Oysters are renowned for their aphrodisiac qualities so are ideal for romantic meal in this Valentines Day.  Don’t spend all your evening slaving away in the kitchen.  The granita can be made days before and kept frozen.  Some oysters, fizz and candles…. sorted!

We used oysters from Coast and Glen, great guys there.

bloody mary oysters

Recipe: Bloody Mary Granita Oysters

Glasgow Foodie
Course Seafood
Servings 2


  • Ingredients
  • 1 can diced tomatoes
  • 250 ml vodka
  • 4 dashes hot sauce such as Tabasco
  • 150 ml lemon juice
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 dozen fresh oysters scrubbed


  • Puree tomatoes and juice, vodka, hot sauce, lemon juice, salt, peppers, Worcestershire sauce, and 250ml water in a blender.
  • Pour into a freezable dish.
  • Chill in freezer, scraping every 30 minutes with fork, until frozen, 2 to 3 hours.
  • Shuck oysters, leaving them on the half shell.
  • Arrange on a bed of crushed ice.
  • Top each with 1 teaspoon granita, and serve immediately


Oysters with bloody mary granita
Oysters with bloody mary granita


Shucking oysters is not fun, however the folk at Great British Chefs have an easy to follow video.






I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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