BLOODY GARLICY MUSSELS

Mussels in Bloody Mary Sauce

While at a conference in Virginia Beach, I had the amazing pleasure of eating at a restaurant called One-Fish Two-Fish.  They serve a delicious appetizer of PEI Mussels in a bloody mary sauce.  Since then, I’ve been in search of a recipe that would compare.  Running into dead ends at every turn, I decided I’d just make my own version.

Mussels in Spicy Bloody Mary mix

From Nom Nom Bombshells | Main Dishes | American

00:40
00:10
00:30

4 servings

Ingredients

  • 4 Large Cloves Garlic, chopped
  • 1 Medium Shallot, chopped
  • 2 lb. Mussels
  • 1 T Butter
  • 1 Tomato, chopped
  • 1/4 C. Olive oil
  • 1 sprig Thyme
  • 1/2 T parsley
  • 1 lb. Red Potatoes, parboiled 10 mins
  • 2 C. Bloody Mary mix
  • 1/2 T Worcestershire sauce
  • 1/2 T Hot sauce
  • Baguette of bread, sliced and toasted

Directions

  1. Scrub the mussels and remove the beard, if any.
  2. Throw away any open or cracked mussels.
  3. Cut your potatoes into small cubes and parboil in salted water until they are just starting to get soft (about 10 minutes).
  4. In a dutch oven, heat your olive oil and butter at medium low.
  5. Once butter is melted, put your chopped garlic and shallot in the dutch oven and cook for about 5 minutes.
  6. Pour the bloody mary mix, tomato, parsley, worcestershire sauce and hot sauce into the pan and bring to a light boil.
  7. Throw in your potatoes and thyme and let them cook for about 10 minutes.
  8. Throw in half the mussels, cover and shake pot to mix them in.
  9. Cook for 3 minutes then remove the open mussels.
  10. Put the other half of the mussels in and cook until open (3 minutes more).
  11. Serve with toasted bread.

These turned out pretty great!  There were a few kinks I had to work out in the process of making them, so please let me know if you try them what results you achieve.  If they don’t turn out perfect, I can certainly adjust a few things and try to make them even better.

photo 1

After  you have cleaned your mussels, start by heating your shallots and garlic in your oil and butter.  It sounds like a lot of oil, but 1/4 C is only 4 T.  Looking at it that way, it’s not so bad.

photo 2

I had a tomato in my garden that was ready to go, so I went ahead and picked that bad boy.   It was a great addition.  If you don’t have tomatoes, or forget to buy them, don’t sweat it.  You can easily leave them out.

photo 3

If you forget to parboil the potatoes, they will take nearly an hour to cook.  I attempted to cook them fully in the sauce and not only were they difficult to season, but they took forever.  Once I parboiled, however, they were perfect!

photo 4

I toasted my baguette pieces in the broiler of my oven for about 4 minutes.  You can flip them if you want just make sure to watch them. They cook fast.  Rubbed a little garlic on them and brushed on some olive oil first.  They were pretty great.

photo 5

The mussels themselves barely took three minutes to cook.  If your pot is big enough, you can cook them in one batch.  I did mine in two due to a size issue.  I didn’t want to cram them all into one pot.

We ate all the bread.  All of it, drenched in that delicious sauce.  I was very pleased with this dish.

 

 

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