Spicy caesar mussels with toast frites
Prep 20 min
Total 30 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
4 slices
whole-wheat bread
2 kg
1 tsp
1
celery stalk, finely chopped
1 1/2 cups
1/4 cup
vodka, optional
1 tsp
1 tsp
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
Calories 274, Protein 22 g, Carbohydrates 33 g, Fat 6 g, Fibre 3 g, Sodium 816 mg.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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