Mussels Bloody Mary
courtesy PUBLIX Aprons®
(Published by permission.)
Serves: 4 people. Preparation time: 15 minutes.
3 lbs. Mussels
2 C. Tomato and Clam Juice Cocktail Beverage
1 T. Extra-Virgin Olive Oil
1 C. Trinity Mix (Diced Onions, Bell Peppers & Celery)
1 T. Worcestershire Sauce
1 t. Hot Pepper Sauce
1 t. Seafood Seasoning
1 Loaf Italian Bread (Optional)
Preheat a large deep sauté pan on medium-high heat. Rinse the Mussels under running cold water thoroughly. Add the Olive Oil and Diced Trinity Mix to the warm pan. Cook 2 minutes until the vegetables are tender. Stir in the Seasoning.
Add the cleaned Mussels to the pan. [Adjust the amount of Hot Sauce to taste.] Add the Tomato Juice and both Sauces to the pan, cover and let cook on medium-high heat for 6-8 minutes. The Mussels will open when cooked. Remove and discard any that don't open.
Serving: Spoon out portions into soup bowels and provide an empty dish or cup for the shells for each guest. Some guests may like to sop-up the broth with a slice or two of Italian Bread.
"Bloody Mary" - This concoction now always contains Tomato Juice, Worcestershire Sauce, Hot Sauce, and Celery. A newer version includes Clam Broth (Kraft's/Mott's cocktail mix is branded Clamato since 1969). The mixture goes well with our Mussels. The Vodka laden cocktail was invented in [Harry's] New York Bar in Paris, France in 1921. The origins of its name however, are more obscure. Some associate it with the first customer's girlfriend, Mary, some with Queen Mary I of England, some with Mary Pickford of Hollywood, and some with a waitress in a Chicago Bar called the Bucket of Blood. Still there are other fascinating origins. The Bloody Mary Cocktail is said to relieve a morning hangover and is therefore often the first cocktail of the day. The "active ingredient" must be the Tomato Juice, certainly not more Vodka. Cheers!