Bloody mussels Mary

Bloody mussels Mary

By
From
Have You Eaten
Serves
2
Photographer
Billy Law

Mussels are the most underrated seafood in the world, particularly in Australia. Mussels are inexpensive; they are a good source of protein, iron, iodine and omega-3; they are easy to prepare and go well with a variety of flavours; and they are perfect for a casual lunch with a group of friends over for a few beers. So why don't we eat more of them?

When buying mussels, I find Kinkawooka mussels are the best when it comes to freshness and flavour. They usually come already scrubbed, and bearded in a sealed bag, so all you have to do is just throw them into a large pot of flavoursome broth and pop the lid on. But whether they are blue mussels from Australia or green mussels from New Zealand, just make sure the mussels are grown and harvested from a healthy, sustainable environment.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely diced
3 garlic cloves, roughly chopped
1/2 celery stalk, finely diced
50g speck, cut into thin strips
400g tinned diced tomatoes
1 teaspoon tabasco sauce
1 tablespoon worcestershire sauce
3 tablespoons vodka
1kg black mussels, scrubbed and bearded
handful parsley, roughly chopped
1/2 lemon

Method

  1. Heat the olive oil in a big pot over medium heat. Add the onion, garlic and celery and sauté for about 5 minutes, or until the onion is soft and translucent. Add the speck and fry until crispy on the edges.
  2. Add the tomatoes, Tabasco sauce, Worcestershire sauce and vodka, then stir well and bring to the boil. Once boiling, put all the mussels into the pot, quickly put the lid on and let them steam for 4 minutes, shaking the pot every now and again. The mussels are ready once they have all opened.
  3. Tip the mussels into a large serving bowl, sprinkle with the parsley and squeeze over the lemon juice.
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Billy
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