Ingredients
Bloody Mary butter
450g unsalted butter, softened
1 1/2 cups crushed tomatoes
2 tablespoons horseradish
2 tablespoons Tabasco
1 tablespoon worcestershire sauce
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon celery seed, slightly ground
Grilled Oysters
12 oysters
lemons
celery leaf, yellow only
horseradish, peeled
Method
For the Bloody Mary Butter:
Purée all ingredients except butter.
Fold 1 cup of the mix into butter.
Chill until ready to use.
For the oysters:
Fire up the grill to high heat.
Scrub oysters with brush under cold water.
Place oyster directly on the grill, cup side down, and close the lid. Oyster should pop open slightly in about 2 minutes. Discard any oysters that do not open.
Transfer carefully to tray without spilling the good stuff.
Open with oyster knife, then loosen the oyster from its muscle.
Spread a heaping tablespoon of Bloody Mary butter onto the oysters.
Place back on the grill carefully and close the lid, checking until the edges of the butter begin to brown.
Remove from grill and top with celery leaf, horseradish grated on a microplane, and a squeeze of lemon.