This is a much lighter version than what is served in Belgium, but it is pretty good jut the same. Wonderful lunch on the patio.
This will serve 4 people, so just adjust the amounts for 6-8 people.
- 4 slices brown bread
- 2 lbs. mussels
- 1 tsp. olive oil
- 1 celery stalk, ribs cleaned and finely chop
- 1 1/2 cups Clamato juice
- 1/4 cup Vodka
- 1 tsp. Worchestershire sauce
- 1 tsp. Tabasco sauce
- 1/2 cup chopped celery leaves
- 1 large tomato, seeded and finely diced
Preheat oven to 350 degrees. Cut the bread in 1/2 inch thick ‘frites’ and spread out on a baking sheet. Toast for 5 minutes. and turn over and continue baking for another 5 minutes.
Rinse and scrub the mussels under cold water. Remove the beards, discard any that do not close. Heat a large pot and add the oil and celery. Stirring continually for 1 minute then add the Clamato juice, vodka, worchestershire and tabasco. Cook for 5 minutes and add the mussels.
Cover the pot and cook for 7-9 minutes, discarding any that do not open.
Divide equally in 4 bowls, spooning the broth over and sprinkle the chopped tomato and celery leaves over the top. Serve with the toasted ‘frites’ on the side.
Don’t be surprised when they hold up their bowls saying ‘more please’. Oh yeah, try serving with a Belgian beer. Just sayin’.
