PEI Bloody Caesar Mussels
Number of Servings: 4-6
Source:
Ingredients
5 lbs (2.25 kg) fresh PEI Mussels
1 cup (250 mL) of spicy Bloody Caesar (or Mary) mix
If unavailable, use a combination of:
1 cup (250 mL) tomato juice
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) hot sauce, or to taste
1 tbsp (15 mL) celery seed
1 tbsp (15 mL) garlic powder
Method
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot set, add the Blood Mary mix, or if not available, combine tomato juice, Worcestershire sauce, hot sauce, celery seed and garlic powder
- Add the mussels and stir to coat. Cover with a lid, turn the heat to medium-high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Stir mussels well to coat. Great with thick slices of crusty bread to soak up the sauce.