Bloody Caesar Steamed Mussels

Another wonderful recipe from Ryan Jennings and David Steele. Mussels are slender black bivalve mollusks with a blue inner shell. They live attached to rocks and other hard surfaces along coastal areas in many parts of the world. Their delicately flavored but somewhat chewy flesh ranges from cream to orange in color. The blue mussels native to the Pacific Northwest may be wild-gathered or farmed. You can tell them apart because wild mussels are rough, while farm-raised muscles have a clean, smooth shell. Green mussels from New Zealand are larger.

Quality mussels are easy to recognize. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If the mussel is slightly open (no more than 1/4″), tap the shell, and a healthy mussel will close it within 30 seconds. Refrigerate mussels in a bowl, and cover with a damp towel. Never store mussels in water or in an airtight container—either method will kill them. Mussels should be cooked as soon as possible, but will keep for up to a week. Mussels are an excellent source of selenium (too little selenium impairs immunity and may affect thyroid function) and vitamin B12 (key role in the normal functioning of the brain and nervous system). They are also a good source of folate (necessary for the production and maintenance of new cells) and zinc (helps immune resistance, wound healing, digestion, reproduction, physical growth, diabetes control, taste and smell).

Serves 4-6
recipe from Cooking With Booze

500g (1 lb.) mussels, beards removed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
250ml (1 cup) Clamato juice
50ml (1/4 cup) vodka
2 plum tomatoes, chopped
2 tablespoons chopped celery leaves
1 tablespoon fresh lemon juice
2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
dash Tabasco sauce
freshly ground black pepper

In a colander, shake and rinse mussels under cold water, discarding any that remain open. Heat oil in a large stockpot over medium heat. Add onion and garlic and cook for 2 to 3 minutes until softened. Add the remaining ingredients along with mussels. Cover and steam over high heat until mussels open (4 to 5 minutes). Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal.

The Culinary Chase’s Note: Delicious!! This dish is great as an appetizer or as the boys pointed out, a full on meal. Their idea of a perfect Caesar is: celery salt, 1 1/5 oz. vodka, 2 dashes Worcestershire sauce, 1/2 teaspoon horseradish, 6 oz. Clamato juice, salt, black pepper, celery stick and lemon wedge. Rim a Collins glass with celery salt and fill with ice, vodka, Worcestershire sauce, Tabasco and horseradish. Top with Clamato juice. Garnish with salt, pepper, celery stick and lemon wedge. I’ll drink to that! Cheers!