Bloody Mary Mussels

Demonstration recipe by Nicky Reid of Del Toro on the Signature Dish Cookery Theatre at Balmoral Show, 2011.

 

Serves 2

INGREDIENTS: 150g mussels, cleaned & bearded
300 ml passatta
dash tobasco
table spoon Worchestire sauce
juice half lemon
½ red chilli finely chopped
1 heaped teaspoon horseradish
Splash of vodka
3 celery stalks peeled & finely sliced
4 crushed garlic cloves, skin still on
Small bunch of chopped flat leaf parsley
Pinch of salt & pepper

METHOD: pour all the ingredients except mussels into a jug & mix well. Tip the mussels into a large hot saucepan on a high heat and pour in the bloody mary mixture, cover with a lid and shake the pan around, leave for the mussels to open.
Once the mussels have opened remove from pan with a slotted spoon & discard any unopened.
Leave the sauce to reduce & thicken. Pour the reduced sauce over the mussels & garnish with some chopped parsley & yellow celery leaves.
Serve with crusty bread to mop up all the juices.