Bloody mary mussels
Serves 4
Easy
Prep:
Cook:
The mussels get a little kick from the vodka in this bloody mary mussels recipe. Serve with garlic bread or fries to mop up the sauce
Skip to ingredients
Units:
- 1 tbsp olive oil
- 2 celery sticksfinely chopped
- 1 red chillifinely chopped
- 1 onionfinely chopped
- 1 lemonzest 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 pepperfor seasoning
- 2kg musselsdebearded and cleaned
- small handful of parsleyfinely chopped
- garlic breador fries, to serve
Nutrition: Per serving
- kcal228
- fat6glow
- saturates1g
- carbs6g
- sugars5g
- fibre2g
- protein26g
- salt3.2g
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.
