Del Toro – Bloody Mary Mussels

Bloody Mary Mussels

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

Serves 2

Difficulty medium
Preparation Time
Cooking Time
Main 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

Main Instructions
  1. 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.
  2. Once the mussels have opened remove from pan with a slotted spoon & discard any unopened.
  3. Leave the sauce to reduce & thicken. Pour the reduced sauce over the mussels & garnish with some chopped parsley & yellow celery leaves.
  4. Serve with crusty bread to mop up all the juices.
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