|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Perfect for hosting a weekend brunch, you can serve these shooters as an appetizer or an hors d’oeuvre, but it’s wise to have plenty on hand; your guests may want more than one!
2 roma tomatoes, deseeded, finely diced
1⁄2 medium yellow pepper, finely diced
1⁄2 English cucumber, finely diced
2 shallots, finely diced
2 ribs celery, finely diced
1⁄4 cup cup (50 ml) olive oil
1 cup (250 ml) mussel broth
1 cup (250 ml) tomato juice
2 tbsp (30 ml) chipotle Tabasco sauce
2 lb (1000 g) of steamed mussel (meat only)
salt and pepper to taste
2 oz (57 g) of white wine
1⁄4 cup (50 ml) red onions
- Rinse fresh PEI mussels in water. Tap any mussels that are open and discard any mussels that do not close in response to the tap.
- To steam the mussels simply place the 2 pounds of mussels in the shell into a pot. Add 2 oz (57 g) of white wine and ¼ cup (50ml) red onions. Turn burner to high and cover. As soon as the cover starts to steam the mussels are done. It should take 4 to 5 minutes. Remove the meat from the shell and use the liquid as your mussel broth. Discard any mussels that do not open after being steamed.
- Place vegetables in large bowl, add olive oil, mussel broth, tomato juice and Tabasco stir well, season and allow to chill for at least two hours before serving.
- Place two mussels in the bottom of a 2 oz shot glass fill with gazpacho then garnish with a mussel and a sprinkle of sea salt.
This recipe will make 24 servings of shooters in 2oz shooter glasses. Enjoy!