Bloody mary mussels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 2 celery sticks, finely chopped
- 1 red chilli, finely chopped
- 1 onion, finely chopped
- 1 lemon, zest peeled into strips, juiced
- 75ml vodka
- 250ml tomato juice
- 5g dashi powder (see tip, below)
- ½ tsp celery salt
- 2 tsp Worcestershire sauce
- a few dashes of hot sauce
- 1tsp sherry vinegar
- ground white pepper, for seasoning
- 2kg mussels, debearded and cleaned
- small handful of parsley, finely chopped
- garlic bread or fries, to serve
Method
- STEP 1
Heat the oil in a large, deep saucepan over a medium heat and fry the celery, chilli, onion and lemon zest strips for 8-10 mins until slightly softened, but not coloured. Pour in the vodka, tomato juice, dashi powder, celery salt, Worcestershire sauce, hot sauce, sherry vinegar and 150ml water. Bring to a gentle simmer and bubble for a few minutes until slightly thickened. Season well with white pepper and a dash more hot sauce and Worcestershire sauce, if you like.
- STEP 2
Turn the heat up to high and tip in the cleaned mussels. Put a lid on and steam for 3-4 mins, giving the pan a few vigorous shakes to cook evenly. The shells should be open when cooked; discard any unopened mussels. Sprinkle over the parsley and serve with garlic bread or fries for mopping up the sauce.
