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.
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!
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