Bloody mary mussels

Bloody mary mussels

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.