Bloody Mary Oysters are a delicious, easy, and unique brunch party idea that combine all your favorite flavors of bloody marys in a tasty oyster shooter! Pair with Matanzas Creek Winery Sauvignon Blanc for a memorable brunch.
Matanzas Creek Winery is a sponsor of Sweet C’s Designs and Freckled Italian. All opinions are our own.
While recently out in Northern California’s Sonoma County wine country, I got to hang out with one of my favorite bloggers- Megan from Freckled Italian. Megan loves good food and wine- and we had so much fun coming up with an amazing series that combines the two that we will be sharing into fall. Today I invited her to share her secrets to an amazingly easy, delicious, and elegant brunch dish that is sure to wow any crowd– Bloody Mary Oysters!
These little shooters combine raw oysters with the flavors of bloody marys- tomato, dill, horseradish, and a lovely salty kick from the oyster. They are spicy and complex, and pair perfectly with Matanzas Creek Winery Sauvignon Blanc for a memorable brunch. – the crisp citrus and strong acidity cut the horseradishes’ heat and make the tomatoes pop.
If you’ve followed me on the blog or on Instagram, you know I have a major thing for Matanzas Creek– their winery is beyond gorgeous, and their wines are spectacular (my husband and I signed up for one of their wine club levels after their wine and cheese tasting- can’t wait to get our first shipment!!). I’m so excited to bring Megan here today to share this awesome recipe that compliments one of my favorite white wines!
These oysters were a huge hit at our party- and I know they will be for you!
Here’s Megan to take it away:
While Courtney and I were in California two weeks ago, we ate some pretty fantastic food and drank some absolutely delicious wine; so I couldn’t help but combine two of my favorite things–Bloody Marys and raw oysters–to create my new favorite dish. Bloody Mary Oysters are simple but elegant and would make a really impressive appetizer at your next brunch.
Pair them with Matanzas Creek Winery Sauvignon Blanc for a memorable brunch. and you’re ready for a party! We both love Matanzas Creek- their winery is gorgeous, and their varietals are some of my absolute favorites.
- 12 oysters on the half shell
- About six tablespoons of diced fresh tomato
- 3-6 teaspoons of horseradish (more or less depending on your taste preference)
- Chopped fresh dill, for garnish
- Top each oyster with a tablespoon of fresh diced tomato and ½ to 1 teaspoon of horseradish.
- Garnish with some fresh dill and serve cold.
- Enjoy immediately- raw oysters need to be consumed right away.
Be sure to stay tuned here to see a LOT more of our delicious wine week in Northern California including some absolutely stunning parties and dinners- and be sure to head to Megan’s blog to see more ideas from her!
Megan Flynn Peterson is the blogger behind Freckled Italian, a lifestyle blog that focuses on food (mainly Paleo recipes), personal style, love, and the general ins and outs of daily life. She’s a big fan of Regina Spektor, sushi, and really good coffee. Megan lives in Charlotte, North Carolina with her husband and their green-eyed rescue pup.
This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.