Eat Gulf Seafood

Gulf Oyster Apalachitini

Gulf Oyster Apalachitini
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Prep Time:




Cold Prep


  • 1 dozen fresh Gulf oysters, shucked
  • 4 cups low sodium tomato juice
  • 2 tbsp olive juice
  • sea salt and fresh ground pepper to taste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh horseradish
  • 1 tbsp dijon mustard
  • hot sauce (your favorite kind)
  • pickled okra (for garnish)
  • fresh citrus (lemon and lime if desired)
  • 1/4 cup fresh parsley, chopped fine
  • good quality vodka (if desired)
  • celery, sliced into thin sticks (for garnish)


  1. In a medium sized mixing bowl or large measuring cup, add tomato juice.
  2. Using a whisk to stir with, start adding the flavoring ingredients a little at a time.
  3. Make sure to taste as you go in order to fine tune the flavor that is right for you.
  4. Once you have the right mixture, set aside to chill.
  5. Depending on the size and kind of glasses you serve in, use a cut lemon to coat the rim of the glasses.
  6. Dip the rim of the glasses into the chopped parsley just like you would a margarita.
  7. Fill the glasses 3/4 of the way full.
  8. Garnish the glasses with pickled okra and celery sticks.
  9. Float a raw oyster or two on top depending on size and serve immediately.

Compliments of Fresh from Florida Gulf Seafood