Mussels with Bloody Mary Sauce


  • 24 mussels
  • 2 tbs vodka
  • 2 tbs tomato juice
  • 1 tbs lemon juice
  • 2 tsp Worcestershire sauce
  • dash of Tabasco
  • 1/4 tsp celery salt
Mussels with Bloody Mary Sauce:

  • Clean mussels and remove any beards if necessary.
  • Place the mussels in a large sauce pan with the juice of one lemon and 4 tbs of water.
  • Cover and steam over medium low heat for 2-3 minutes or until the mussels open. Discard any that do not open.
  • Remove and discard the top shell.
  • Run a small knife along the shell under the mussel to detach it from the shell.
  • Place the mussels on a baking sheet covered with rock salt.
  • To make the sauce combine the vodka, tomato sauce, 1 tbs lemon juice, Worcestershire sauce,¬†Tabasco¬†and celery salt.
  • Spoon 1 tsp into each shell and broil for a few seconds just to warm the sauce.
  • Sprinkle with fresh cracked black pepper and serve.

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