If you are an oyster fan you can make up this quantity of frozen bloody Mary granita in advance and just use it as and when you feel the need.
I would suggest using rock oysters for this recipe, as native oysters are best enjoyed unadulterated.
16-24 medium rock oysters, shucked
1 litre tomato juice
4tbsp Worcestershire sauce (more if you wish)
Tabasco to taste
4 shots of vodka (or more – it's entirely up to you)
Juice of 1 lemon
1tbsp freshly grated horseradish
4-6 good pinches of celery salt (preferably homemade)
Mix all of the ingredients together (except the horseradish) and pour the mixture into a shallow tray; place in the freezer. Stir every so often until the mixture has frozen to a grainy, slushy consistency.
Spoon a couple of teaspoons on to each oyster, sprinkle the horseradish on top and serve immediately.