Bloody caesar steamed mussels

5 servings
15 min
15 min
Very Easy
Here is another meirveilleuse recipe, a little different with an original taste.


5 servings
- 500g (1 libra) mussels, beards removed

- 2 tablespoons extra virgin olive oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 250ml (1 cup) Clamato juice

- 50ml (1/4 cup) vodka

- 2 plum tomatoes, chopped

- 2 tablespoons chopped celery leaves

- 1 tablespoon fresh lemon juice

- 2 teaspoons horseradish

- 1 teaspoon Worcestershire sauce

- 1/2 teaspoon celery salt

- dash Tabasco sauce

- freshly ground black pepper


Step 1

In a colander, shake and rinse mussels under cold water, discarding any that remain open.

Step 2

Heat oil in a large stockpot over medium heat.

Step 3

Add onion and garlic and cook for 2 to 3 minutes until softened.

Step 4

Add the remaining ingredients along with mussels.

Step 5

Cover and steam over high heat until mussels open (4 to 5 minutes).

Step 6

Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal.

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