Chef John Roberts shows unique way to prep oysters
6ea Penn Cove Oysters
2tblspns Tomato Sauce
1/2 tspn Horseradish
1/2 tspn Lemon Juice
1/4 tspn Worchester Sauce
2 tspns Vodka
Pinch of Celery Salt
1 Piece of Bacon cooked and cut in batons
10 Celery Leaves thinly sliced
1. Shuck oysters and loosen from shell.
2. Combine tomato sauce, horseradish, lemon juice, Worchester sauce, vodka and celery salt.
3. Put sauce mixture on top of each oyster
4. Top with bacon and celery leave salad