Recipe courtesy of PEI Mussels<\/p>\n","protected":false},"author":4,"featured_media":6130,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["mussels"],"mussel_link":"https:\/\/www.thesocialshell.com\/where-to-buy\/","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[179],"class_list":["post-6127","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-mussels"],"acf":{"total_time":{"days":"","hours":"","minutes":10},"servings":{"serving_size":4,"serving_range":true},"ingredients_type":"Advanced","ingredients":null,"ingredients_advanced_wrap":[{"subheadline":"","ingredients_advanced":[{"quantity":5,"measurement":"lb","ingredient":"(2.25 kg) fresh PEI Mussels"},{"quantity":1,"measurement":"cup","ingredient":"(250 mL) of spicy Bloody Caesar (or Mary) mix"}]},{"subheadline":"If unavailable, use a combination of:","ingredients_advanced":[{"quantity":1,"measurement":"cup","ingredient":"(250 mL) tomato juice"},{"quantity":2,"measurement":"tbsp","ingredient":" (30 mL) Worcestershire sauce"},{"quantity":1,"measurement":"tbsp","ingredient":"(15 mL) hot sauce, or to taste"},{"quantity":1,"measurement":"tbsp","ingredient":"(15 mL) celery seed"},{"quantity":1,"measurement":"tbsp","ingredient":"(15 mL) garlic powder"}]}],"directions":[{"step":"Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside."},{"step":"In a large pot set, add the Blood Mary mix, or if not available, combine tomato juice, Worcestershire sauce, hot sauce, celery seed and garlic powder"},{"step":"Add the mussels and stir to coat. Cover with a lid, turn the heat to medium-high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open."},{"step":"Stir mussels well to coat. Great with thick slices of crusty bread to soak up the sauce."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n