Spicy caesar mussels with toast frites
21
- Prep Time20 min
- Total Time30 min
- Makes4 Servings
Spicy caesar mussels with toast frites recipe Photo by Roberto Caruso
A fun and easy idea for hosting. Serve with an approachable Greek white wine.
Ingredients
4 slices whole-wheat bread
2 kg mussels
1 tsp olive oil
1 celery stalk, finely chopped
1 1/2 cups Clamato juice
1/4 cup vodka, optional
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 tomato, seeded and finely diced
1/2 cup chopped celery leaves
Instructions
PREHEAT oven to 350F. Cut bread slices into 1/2-in.-thick “fries.” Spread out on a baking sheet. Toast in centre of oven until golden, flipping halfway through, about 10 min. Set aside.
RINSE and scrub mussels under cold running water. Remove beards. Discard any mussels that do not close.
HEAT a large pot over medium-high. Add oil, then celery. Cook, stirring often, for 1 min. Add Clamato, vodka, Worcestershire and Tabasco. Bring to a boil. Continue boiling for 5 min, then stir in mussels.
COOK, covered, until mussels have opened, 8 to 10 min. Discard any mussels that do not open. Transfer to 4 bowls and sprinkle with diced tomato and celery leaves. Serve with frites.
Nutrition (per serving)
Calories 274, Protein 22g, Carbohydrates 33g, Fat 6g, Fibre 3g, Sodium 816mg.
Wine Pairings
Pair it with: An approachable Greek white. Often referred to as Greece's pinot grigio, this crisp, honey-drizzled example fits the bill perfectly when you're serving up seafood. Citrus, peach blossom and ginger aromatics lead to a well-balanced mouthful, great with tomatoey mollusks. Our Pick: Boutari Moschofilero, Greece, $12.
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