Bloody caesar steamed mussels

Ingredients

• 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

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French mussels

Preparation

• In a colander, shake and rinse mussels under cold water, discarding any that remain open.
• Heat oil in a large stockpot over medium heat.
• Add onion and garlic and cook for 2 to 3 minutes until softened.
• Add the remaining ingredients along with mussels.
• Cover and steam over high heat until mussels open (4 to 5 minutes).
• Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal.