Mussel Gazpacho Shooters

IngredientsSeafood, Vegetables
Day PartDinner, Lunch
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Mussel Gazpacho Shooters

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


  1. 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.
  2. 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.
  3. 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.
  4. 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!

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