Chef Mike’s “Mussels with a Bloody Mary broth”

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Serves: 4

-2 lbs. mussels, scrubbed and bearded
-1/4 cup extra virgin olive oil
-4 ribs celery, diced
-1 bulb fennel, diced
-2 shallots , sliced
-1/2 cup white wine
-2 cups Bloody Mary mix
-1/2 cup celery leaves, light ones only

1). Heat oil in a skillet; add diced celery and fennel until they begin to soften
2). Add the shallots and sauté one minute
3). Add the mussels, white wine, Bloody Mary mix, and cover with a tight fitting lid. Steam until mussels open completely, discarding any unopened
4). Transfer to four serving bowls with crusty bread; garnish with celery leaves

Second Helpings
Bloody Mary


-1/2 oz vodka (or more)
-3 oz. tomato juice
-1/2 teaspoon Worcestershire sauce
-1/2 teaspoon minced chipotles in adobo
-1/4 teaspoon celery salt
-2 tablespoons grated horseradish
For garnish
-2 stuffed olives
-Pickled vegetables of your choice

1). Add all into shaker and shake vigorously
2). Pour over ice and garnish with olives and vegetables on skewers
3). Sip and enjoy!


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