Preparation time: 30 min
Cooking time: 15 min
Serves: Max 8
4 to 6 cups Mott's Clamato juice
2 stocks celery - sliced
2 green onions - sliced
1 lime - halved - use 2 limes if you like
1/2 teaspoon Celery Salt
Cracked Pepper - as much as you like
1/4 teaspoon Lemon Pepper
Vodka (or Everclear)
1 box MUSSELS
Slice celery and onions
Pour clamato juice into sauce pan
Add celery and onions
Add the zest from the 2 lime halves, squeeze lime juice into mixture and add the lime halves.
Add Celery salt, cracked pepper and lemon pepper
Next add 10 shakes Worchestershire sauce
Add as much Tabasco as you like.
Bring mixture to a boil then reduce heat.
Add the MUSSELs and simmer 8 to 10 minutes.
Mussels should be red in colour when done.
Remove from heat
Discard lime halves
Add 4 oz. vodka or 2 oz. Everclear.
"Plate" the mussels and spoon some of the sauce with celery and onion pieces over top.
Hint - put some of the sauce mixture in a bowl and serve with pieces of french bread for dipping into the sauce