Clammy Caesar-Style Mussels

Clammy Caesar-Style Mussels


  • 1 lb. mussels, beards removed
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Clammy Mary Mix
  • 1/4 cup vodka
  • 2 plum tomatoes, chopped
  • 2 tablespoons chopped celery leaves


  • In a colander, shake and rinse mussels under cold water, discarding any that remain open
  • Heat the oil over medium flame using a large pot
  • Add onion and garlic and cook for 2 to 3 minutes until softened
  • Add the remaining ingredients along with mussels
  • Cover and steam over high heat until mussels open (4 to 5 minutes)
  • Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal

Note: Quality mussels are easy to recognize. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If the mussel is slightly open (no more than 1/4″), tap the shell. A healthy mussel will close it within 30 seconds. Refrigerate mussels in a bowl and cover with a damp towel. Never store mussels in water or in an airtight container, either method will kill them. Mussels should be cooked as soon as possible but will keep for up to a week.