recipes
Sautéed mussels in bloody Mary sauce
2012-05-28
Ingredients
- 1 kg fresh Mussels, cleaned and scrubbed
- 200ml tomato juice (PFANNER)
- 1 tbsp Worcestershire sauce
- 3 tbsp creamed horseradish (COLMANS)
- 1 fresh chilli, finely chopped
- 1 celery stick, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tots vodka
- 2 tots port
- 1 tbsp olive oil (PREGO)
- 1 tbsp chopped parsley
- Fresh seasoning
- Fresh crusty bread for serving
Method
Pour the tomato juice into a jug and stir in the Worcestershire sauce, vodka and port horseradish, chilli, celery stick and garlic. Heat the olive oil in a deep pan and add in the mussels and prepared sauce. Toss the mussels around in the sauce and place on the saucepan lid. Cook for a few minutes to steam the mussels in the sauce and take off the heat when they have opened. Serve the bloody Mary mussels in a deep serving dish, drizzle with a little more olive oil. Sprinkle with the parsley and serve with the fresh crusty bread.
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