
From Imbibe Magazine·View original →
Put the rice and tea-leaves at the bottom of a wok or pan with a lid (or substitute a metal bowl for a lid). Place a wire rack above them and then remove the oyster meat from their shells and lay on the rack. Put over a high heat and cover with a lid. Once the rice and tea start to produce smoke, turn the heat down and smoke the oysters for 15 minutes. Transfer the oyster meat to a bowl, coat with the oil and place in the fridge for 10 minutes to chill.
Meanwhile, wash the oyster shells and arrange on a serving platter lined with coarse salt.
For the bloody mary, put the remaining ingredients into a cocktail shaker and fill three-quarters full with ice. Shake well to aerate and mix. Strain evenly into the oyster shells (without the ice), then place an oyster on top of each along with a few drops of the smoke-infused oil they were chilling in.