Bloody Caesar Mussels

Add some zing to your mussels with Clamato juice and a dash of horseradish

Credit: Flickr / Andrew Scrivani

Ready in just five minutes, mussels make a quick and healthy meal

Spice up your mussels with a splash of Clamato

An amazingly easy way to prepare mussels using Canada’s favourite beverage mix. Who would have thought?


  • 2 kg fresh mussels, cleaned and debearded
  • 3 Tbsp. olive oil
  • 4 large shallots, diced
  • 3 garlic cloves, minced
  • ½ bunch flat-leaf parsley, chopped
  • 4 Roma tomatoes, diced
  • 2 Tbsp. creamy horseradish
  • 1 cup white wine
  • 3 cups Clamato juice


  1. Clean the mussels well and discard any open ones that do not close after a slight tap on the shell. Set the cleaned mussels aside.
  2. In a large pot, heat the olive oil. Add the diced shallots and minced garlic and sauté until soft.
  3. Add the chopped parsley, diced tomatoes and prepared horseradish. Reduce the heat to low and cover the pot with a lid.
  4. Maintain the heat on low for 5 minutes.
  5. Add the wine and the Clamato juice to the pot and bring mixture to a boil.
  6. Add the cleaned mussels and steam for 4 to 5 minutes, removing each mussel as the shells open and transferring to a large serving dish.
  7. Cover the mussels and keep warm.
  8. Bring the liquid to a rapid boil with the lid off and reduce liquid by half.
  9. Pour the sauce over the cooked mussels and serve immediately.

Serves 4 to 5

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.