Bloody Mary mussels

Ingredients:
2kg mussels cleaned

300ml passata

4gr Worcestershire sauce

10g jarred horseradish

1 fresh red chili

8 celery stalks, sliced

4 garlic cloves, minced

10ml port wine

15 ml vodka

1 lemon

1 small bunch fresh parsley, chopped

Olive oil, as needed

Salt, as needed

Pepper, as needed
Yield: 4 portions

Instructions:

For the bloody Mary mixture: in a bowl, add the passata, the Worcestershire sauce and the horseradish sauce. Slice and add the chili pepper and the minced garlic. Add the celery. Add the port wine and the vodka. Stir the mixture really well. Squeeze a lemon in the mixture and season with salt and pepper.

In a hot saucepan, add the mussels and the Bloody Mary mixture. Shake the pan for a while, and wait for the mussels to cook (fresh mussels should open as soon as they are cooked thoroughly)

If every mussel is open, remove them and put them on a serving platter and let the liquid reduce and thicken. Pour the hot juices over the mussels and drizzle with olive oil and sprinkle the chopped parsley on them.