Bloody Mary Mussels

• olive oil↗1 tbsp tbsp
• celery stalks↗2

  finely chopped

• red chilli↗1

  finely chopped

• onion↗1

  finely chopped

• lemon↗1

  zest, sliced into strips, juice

• vodka↗75ml ml
• tomato juice250ml ml
• dashi powder↗5g g

  (see tip below)

• celery salt↗½ tsp tsp
• Worcestershire sauce↗2 tsp tsp
• a few drops of hot sauce
• sherry vinegar↗1tsp tsp
• ground white pepper↗

  for seasoning

• mussels↗2kg kg

  hair removed and cleaned

• small handful of parsley

  finely chopped

• часниковий хліб

  або фрі, для подачі

Step-by-step instructions

1. 1

   Heat the oil in a large deep pot over medium heat and sauté the celery, chili, onion and lemon zest strips for 8‑10 minutes, until they soften slightly but do not brown. Add the vodka, tomato juice, dashi powder, celery salt, Worcestershire sauce, hot sauce, sherry vinegar and 150 ml water. Bring to a gentle boil and simmer for a few minutes until the sauce thickens slightly. Season with white pepper and another pinch of hot sauce and Worcestershire sauce to taste.

2. 2

   Increase the heat to high and add the cleaned mussels. Cover with a lid and steam for 3‑4 minutes, shaking the pot vigorously a few times for even cooking. The shells should open; discard any that remain closed. Sprinkle with finely chopped parsley and serve with garlic bread or fries to soak up the sauce.