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      Chef John Roberts shows unique way to prep oysters

      RECIPE:

      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

      Method:

      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

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