Ingredients
- 1 pound mussels, beards removed
- 2 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 2 clove garlic, minced
- 1 cup clamato juice
- 1/4 cup Vodka
- 2 plum tomatoes, chopped
- 2 tablespoon chopped celery leaves
- 1 tablespoon fresh lemon juice
- 2 teaspoon horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1 dash tobasco
- freshly ground pepper
Directions
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.
