Recipe courtesy of PEI Mussels
lb (2.25 kg) fresh PEI Mussels
cup (250 mL) of spicy Bloody Caesar (or Mary) mix
cup (250 mL) tomato juice
tbsp (30 mL) Worcestershire sauce
tbsp (15 mL) hot sauce, or to taste
tbsp (15 mL) celery seed
tbsp (15 mL) garlic powder
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.
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
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.
Stir mussels well to coat. Great with thick slices of crusty bread to soak up the sauce.
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