Mouthwatering Molluscs: Why You Should Reconsider the Oyster

New Orleans Magazine has named The P&J Oyster Cookbook (Pelican, 2010) by Kit Wohl their Cookbook of the Year. Not an easy feat by any means!

I had the chance to speak with Kit about her love of oysters for this lovely story for the Washington Post Express: http://www.expressnightout.com/content/2011/01/why-you-should-remember-oysters.php

Check out the interviews in the story but be sure you make and drink this as you read… for the right effect!

P&J’s Bloody Mary Shooters
Recipe and photo by Kit Wohl, The P&J Oyster Cookbook (Pelican, 2010)

The Bloody Mary is one of the New Orleans’ most popular beverages. Oyster lovers can create the best of both possible worlds by gulping down shooters, from shot glasses or wine flutes with an oyster submerged in a Bloody Mary blend. Teetotalers can be comforted with a vodka-free Virgin Mary mix. Either way, the cold cocktail-oyster combination lends itself to any number of garnishes, such as lemon wedges, celery sticks, trimmed green onions or pickled okra. Place the glasses in the freezer for a frosty presentation

YIELD: 24 servings

1 quart tomato juice

1 10 3/4 ounce can beef bouillion

juice of 1 lemon

1 teaspoon worcestershire sauce

2 teaspoons Louisiana hot sauce

1 tablespoon prepared horseradish

1/4 teaspoon celery salt

freshly ground white pepper, to taste

1 1/2 cups vodka

24 shucked fresh oysters

garnishes for 24 shooters, optional

(see suggestions in headnote)

Mix all ingredients except the oysters in a 2-quart pitcher. Stir until well blended

and refrigerate until icy cold. Fill shot glasses or wine flutes half full, add a raw

oyster and garnish as desired. Serve immediately.