Chef John Roberts shows unique way to prep oysters

Chef John Roberts shows unique way to prep oysters »Play Video
This June 21, 2010, file photo, shows a Pacific oyster ready to be harvested at low tide near Olympia, Wash. (AP Photo/Ted S. Warren, File)

RECIPE:
 
6ea Penn Cove Oysters
 
2tblspns Tomato Sauce
½ tspn Horseradish
½ tspn Lemon Juice
¼ tspn Worchester Sauce
2 tspns Vodka
Pinch of Celery Salt
 
1 Piece of Bacon cooked and cut in batons
10 Celery Leaves thinly sliced
 
Method:
 
1.       Shuck oysters and loosen from shell.
2.       Combine tomato sauce, horseradish, lemon juice, Worchester sauce, vodka and celery salt.
3.       Put sauce mixture on top of each oyster
4.       Top with bacon and celery leave salad