- 18 mussels, (cooked Mariniere) style, and taken out of the shell)
- BLOODY MARY MIX
- 200ml tomato juice
- 60ml vodka
- A few drops of Worcestershire sauce
- A few drops of Tabasco sauce
- Celery salt and pepper
Combine all ingredients for Bloody Mary mix and stir until combined.
Refrigerate for 2 – 3 hours.
Take 6 shooter glasses and 3 mussels to each glass.
Top the glasses with Bloody Mary mix and serve immediately.
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