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Steamed mussels in bloody Mary sauce


  • 1 kg mussels
  • 2 tsp chopped garlic
  • 2 tbsp Worcestershire sauce
  • 1 fresh chilli
  • 2 celery sticks
  • 2 tots vodka
  • 1 can tomato passata (Cirio)
  • Extra virgin olive oil (Borges)
  • Fresh ground black pepper
  • Chopped parsley
  • Fresh crusty bread


Clean the mussels from the beard and any dirt, rinse under cold running water. Put the mussels in pot together with the remaining ingredients (except the bread), cover with a tight fitting lid. Set on low heat in order to steam the mussels in the sauce. Remove from heat as soon as the mussels are open, make sure not to overcook. Serve piping hot with chunks of fresh bread.

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