Tag Archives: clammy mary

Seafood Mary

Seafood Mary


Ingredients

  • 2 oz. Vodka
  • 4 oz. Crabby or Clammy Mary
  • 1 Chilled oyster in shell for garnish
  • Celery salt for garnish
  • Lime Wedge for garnish
  • Celery stalk for garnish
  • pickled asparagus spears for garnish(optional)
  • Green Beans for garnish(optional)
  • Prawn for garnish(optional

Directions

  • Pour vodka and bloody mary mix into a shaker, shake with ice
  • Once well mixed, pour into an ice filled mason or old fashioned glass rimmed with celery salt and a lime wedge
  • Garnish with celery stalk, pickled asparagus spears, green-beans or prawns (optional)
  • Top with an oyster in the shell

Clammy or Crabby Oyster Shooters

Clammy or Crabby Oyster Shooters


Ingredients

  • 1 raw oyster
  • Old Bay
  • 1oz Clammy or Crabby Mary Bloody Mary Mix
  • 1 shot Vodka ( optional)
  • Finely chopped green olives 1 Lemon wedge

Directions

  • Rim a small glass with Old Bay
  • Pour Vodka into the glass until it just covers the bottom (optional)
  • Add freshly shucked oyster to the glass and top with your favorite Ashburn Bloody Mary Mix (about halfway up)
  • Garnish with lemon or lime, thin celery stick and a few pieces of green olives
  • And…SHOOT!

Clammy Caesar-Style Mussels

Clammy Caesar-Style Mussels


Ingredients

  • 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

Directions

  • 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.