Bloody Mary mussels

Name: Bloody Mary mussels | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 2 x 900g packs mussels (raw and unprepared), from the fish counter; 25g butter; 4 shallots, chopped; 1 clove garlic, finely chopped; 150ml dry white wine; 1 tbsp chopped parsley; Stick of celery, sliced; 400ml tomato juice; 4 tbsp vodka; Dash of Worcestershire sauce; Dash of tabasco; Crusty bread, to serve

This recipe is a different twist on mussels, adding the sharp tastes of vodka, tabasco and Worcestershire sauce to complement the fresh seafood.

By Asda Good Living,21st September 2015

(15 votes)

Cook: 1 Hour

Serves: 4

Price: £2.05 per serving

Nutritional Information

Each 316g serving contains

Energy
926kj
221kcal

11%

Fat
8.5g

Med
12%

Saturates
3.8g

Med
19%

Sugars
4.4g

Low
5%

Salt
1.9g

High
32%

of your reference intake.
Typical energy values per 100g:
293kj/70kcal

Ingredients

2 x 900g packs mussels (raw and unprepared), from the fish counter

25g butter

4 shallots, chopped

1 clove garlic, finely chopped

150ml dry white wine

1 tbsp chopped parsley

Stick of celery, sliced

400ml tomato juice

4 tbsp vodka

Dash of Worcestershire sauce

Dash of tabasco

Crusty bread, to serve

Method

Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells.

Pull and scrape off the beards – the stringy fibres that stick out of the shells.

Use a small, sharp knife to carefully remove any barnacles stuck to the mussels. Rinse again to ensure you’ve got rid of any other bits of broken shell.

Melt the butter in your largest pan, then cook the shallots and celery over a low heat for 5 minutes, until soft. Add the garlic and cook for another minute. Add the tomato juice, Worcestershire sauce and tabasco plus 150ml water, then season. Heat until simmering. Cover and simmer for 10 minutes.

Add the mussels. Cover the pan and cook over a medium heat for 5 minutes, or until the shells have opened. The mussels cook in the steam, so shake the pan repeatedly to make sure they cook evenly. Check the mussels and discard any that haven’t opened.

Add the vodka and heat through. Divide the mussels between 4 bowls and pour over the sauce, then sprinkle with parsley. Serve warm with crusty bread.

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