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Ingredients

  • 1 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 red chilli, finely chopped
  • 1 onion, finely chopped
  • 1 lemon, zest peeled into strips, juiced
  • 75ml vodka
  • 250ml tomato juice
  • 5g dashi powder (see tip, below)
  • ½ tsp celery salt
  • 2 tsp Worcestershire sauce
  • a few dashes of hot sauce
  • 1tsp sherry vinegar
  • ground white pepper, for seasoning
  • 2kg mussels, debearded and cleaned
  • small handful of parsley, finely chopped
  • garlic bread or fries, to serve

Method

  • STEP 1

    Heat the oil in a large, deep saucepan over a medium heat and fry the celery, chilli, onion and lemon zest strips for 8-10 mins until slightly softened, but not coloured. Pour in the vodka, tomato juice, dashi powder, celery salt, Worcestershire sauce, hot sauce, sherry vinegar and 150ml water. Bring to a gentle simmer and bubble for a few minutes until slightly thickened. Season well with white pepper and a dash more hot sauce and Worcestershire sauce, if you like.

  • STEP 2

    Turn the heat up to high and tip in the cleaned mussels. Put a lid on and steam for 3-4 mins, giving the pan a few vigorous shakes to cook evenly. The shells should be open when cooked; discard any unopened mussels. Sprinkle over the parsley and serve with garlic bread or fries for mopping up the sauce.

Recipe tip

Dashi powder is an excellent flavour enhancer, as it’s filled with deep umami flavours. If you can’t get hold of it, a chicken stock cube will do the trick.

Recipe from Good Food magazine, March 2023

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