Although it’s inspired by the classic cocktail, this recipe is alcohol-free, so can be enjoyed by all the family.
Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. Heat the oil in a pan with a tight-fitting lid and add the celery and celery salt; cook over a gentle heat for 4 to 5 minutes until softened but not brown. Add the Tabasco and Worcestershire sauce. Stir well, then tip in the prepared mussels and tomato juice; bring to the boil.
Cover the pan and cook for 5 minutes until the mussel shells have opened. Discard any mussels that haven't opened fully during the cooking process.
Divide between warmed bowls and scatter with chopped parsley. Serve hot with crusty bread for mopping up the delicious juice.
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