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Delicious Mussels in a Spicy Tomato Sauce


1 tbsp olive oil
2 celery sticks, finely chopped
1 red chilli, finely chopped
1 onion, finely chopped
1 lemon, zest peeled into strips, juiced
75ml vodka
250ml tomato juice
5g dashi powder (see tip, below)
½ tsp celery salt
2 tsp Worcestershire sauce
a few dashes of hot sauce
1tsp sherry vinegar
ground white pepper, for seasoning
2kg mussels, debearded and cleaned
small handful of parsley, finely chopped
garlic bread or fries, to serve


Heat the oil in a large, deep saucepan over a medium heat and fry the celery, chilli, onion and lemon zest strips for 8-10 mins until slightly softened, but not coloured. Pour in the vodka, tomato juice, dashi powder, celery salt, Worcestershire sauce, hot sauce, sherry vinegar and 150ml water. Bring to a gentle simmer and bubble for a few minutes until slightly thickened. Season well with white pepper and a dash more hot sauce and Worcestershire sauce, if you like.

Turn the heat up to high and tip in the cleaned mussels. Put a lid on and steam for 3-4 mins, giving the pan a few vigorous shakes to cook evenly. The shells should be open when cooked; discard any unopened mussels. Sprinkle over the parsley and serve with garlic bread or fries for mopping up the sauce.

The Bloody Mary Mussels is a flavorful and easy-to-make recipe that will satisfy your cravings. This recipe contains 1 tbsp olive oil, 2 celery sticks, finely chopped, 1 red chilli, finely chopped, and 1 onion, finely chopped, all fried together until slightly softened with strips of lemon zest for 8-10 minutes without letting them get too coloured. The sauce for this recipe gets its interesting taste from vodka, tomato juice, dashi powder (available in the market), celery salt, Worcestershire sauce, hot sauce, sherry vinegar, and water, all poured into the same pot and simmered until slightly thickened. Ground white pepper can be added as seasoning.

To cook, cleaned mussels are steamed. Pour the mussels into the sauce, cover the pot with a lid, turn the heat up to high, and leave to steam, giving the pan a few vigorous shakes for 3-4 minutes. Once the shells are open, the mussels are cooked, and any unopened mussels should be discarded. Finally, add a small amount of finely chopped parsley, and serve with garlic bread or fries at the side to mop up any extra sauce.