Mussel Recipes // Appetizers & Snacks // Gazpacho Mussel Shooters
24 or 4
Cooking Time
Cooking Time:
20 min
  • Spicy
  • Gluten Free
  • Lactose Free
  • Healthy
Rate this recipe:

Gazpacho Mussel Shooters


2 lb (1 kg) fresh PEI Mussels
1/4 cup (60 mL) white wine
2 Roma tomatoes, seeded & finely diced
1/2 medium yellow pepper, finely diced
1/2 English cucumber, finely diced
2 shallots, finely diced
2 ribs of celery, finely diced
1/4 cup (60 mL) olive oil
1 cup (250 mL) tomato juice
2 Tbsp (30 mL) chipotle Tabasco sauce
Salt & pepper to taste


  1. Rinse the PEI mussels under running fresh water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. In a large pot, add the mussels and wine. Cover with a lid and cook on high for approximately 5 to 6 minutes or until steam is pouring out from under the lid.
  3. Let the mussels cool. Remove the mussel meat from the shells and put it in a covered bowl or dish. Reserve 1 cup (250 mL) of the broth. Refrigerate until ready to assemble.
  4. Place the tomatoes, peppers, cucumber, shallots and celery in a large bowl. Add the olive oil, mussel broth, tomato juice and Tabasco. Stir well and season with salt and pepper. Refrigerate the gazpacho for at least two hours before serving.
  5. To serve, put two mussels in the bottom of each 2 oz (60 mL) shot glass, fill with gazpacho, garnish with an additional mussel and sprinkle of salt.
Recipe source: Chef Alain Bossé