Updated Nov 24, 2014Chatelaine
- 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.
NutritionCalories 274, Protein 22 g, Carbohydrates 33 g, Fat 6 g, Fibre 3 g, Sodium 816 mg.
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.