Bloody caesar steamed mussels

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


Number of serving: 5
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


  • 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.


Bloody Caesar Steamed Mussels, photo 1Bloody Caesar Steamed Mussels, photo 2


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