There's nothing better than tasty seafood lunch so today we had fresh mussels cooked in a deliciously good Bloody Mary sauce with a salad and bread!
The sauce for the mussels is actually very similar to the classic cocktail - made using tomato juice, vodka, celery, topped with lots of salt and pepper. To complete the whole thing we added a bit of horseradish, chilli, garlic and a large shot of red wine. It tasted excellent and has the potential to be just as good of an anti-hangover remedy as the classic Bloody Mary drink. (Not that we've ever been hungover at work on a Friday. #thirstythursdayproblems). And actually the recipe is super easy, we'll show you:
R E C I P E : (for 4 people)
- 1.5-2kg mussels (debearded and cleaned)
- 300 ml of tomato purée
- 3 heaped teaspoons of horseradish
- 1 fresh red chilli pepper
- 1/2 celery
- 4 cloves of garlic
- 1 lemon
- 1 small bunch of flat-leaf parsley
- 1 shot of red wine
- 1 strong shot of vodka
- 200g lettuce
- 100g cocktail tomatoes
- Olive oil & balsamic vinegar
- White bread
I N S T R U C T I O N S :
Unpack the mussels. Sort out open and damaged shells. Prepare the Bloody Mary sauce in a bowl or saucepan: add the strained tomatoes and the horseradish. Chop the chilli pepper, cut the celery into thin slices and put away part of the celery for the salad. Add the chilli and cut celery to the sauce and press in 4 cloves of garlic. Add a strong (!) Dash of vodka, about 100ml of red wine and the juice of half a lemon. Mix everything well and season with salt and pepper.
Now put the mussels in a preheated pot. Pour the Bloody Mary sauce over it. Shake the pot vigorously, cook the mussels for 10 minutes over high heat and with the blanket closed until they open. Shake vigorously again after 10 minutes. Once the shells have opened, remove the shells with a large trowel. Sort out mussels that have not opened. Reduce the broth a little over high heat. Rinse the parsley, chop finely. Pour the boiling broth over the mussels and sprinkle the parsley over it. It is best to serve everything in a large bowl.
Wash the lettuce. Season the dressing with oil, vinegar, mustard, honey, salt and pepper. Quarter the cocktail tomatoes, add the remaining celery and the remaining parsley and mix everything well.
Cut the bread into slices for dipping in the mussel sauce on the table. The feasting can begin!
W I N E P A I R I N G :
Today we chose a wine that's exclusive to our Wine Mini 12 Pack - the SOLE ET LUNA from Karl May. It's velvety with notes of cherry and vanilla! The wine has strength and structure but is still a lot of fun at the same time. Fits perfectly with the unusual mussel sauce.
This and so many other fantastic wines are included in our Wine Mini 12 Pack - the perfect wine tasting set that's great for trying all different kinds of food and wine pairing possibilities - without having to open a whole bottle! Shop the set HERE.