Frank Roberts's Bloody Mary Oysters
Free the oyster, leave in shell
Add a few drops of spicy bloody Mary mix
Put 1/4 to 1/2 teaspoon clarified butter and finely chopped celery about the size of a pea on oyster, place the top shell back on and grill’em till a little wisp of steam comes out, about a minute.
Serve with shell still on.
Franks Roberts owns Lady’s Island Oysters in Seabrook, SC