Skip to content
Bloody Mary mussels recipe

Bloody Mary mussels recipe

2 ratings

Although it’s inspired by the classic cocktail, this recipe is alcohol-free, so can be enjoyed by all the family. See method

  • Serves 4
  • 10mins to prepare and 10mins to cook
  • 112 calories / serving


  • 1kg (2lb) mussels, cleaned and de-bearded
  • 75ml (3fl oz) sunflower oil
  • 2 celery stalks
  • 1 tsp celery salt
  • few drops Tabasco sauce
  • 1 tbsp Worcestershire sauce
  • 500ml (18fl oz) tomato juice
  • 1tbsp flat leaf parsley

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    4g 5%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 6.6g Protein 12.5g Fibre 1.5g


  1. 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.
  2. 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.
  3. Divide between warmed bowls and scatter with chopped parsley. Serve hot with crusty bread for mopping up the delicious juice.

See more Fish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.