This idea popped into Alain Bossé’s head one evening after he overheard someone in his local pub ordering a dirty martini, which is made with olive juice. All of a sudden, he had a vision of a martini made with mussels and mussel broth.
If that sounds weird, just remember that the Caesar is made with clam juice and it's a Canadian favourite.
This is just one (boozy) way to get creative with mussels. Bossé's new book, Mussels, is full of great recipes and will have you reaching for these popular seafood gems a lot more often this summer.
Rinse the mussels under running fresh water. Throw away any that do not close.
In a large pot over high heat, add the mussels and wine and cook, covered, for 5 to 6 minutes, or until steam is pouring out from under the lid. Discard any mussels that did not open. Let cool.
Remove the mussel meat from the shells and put it in a bowl or dish, and cover. Reserve 1/4 cup (60 mL) of the broth and 4 mussels.
Fill a cocktail shaker with fresh crushed ice. Add the vodka, Limoncello, vermouth, reserved mussel broth, and lime. Shake well, strain into a chilled martini glass and add a pinch of salt.
Spear reserved mussels on a bamboo stick and use as a garnish.
- 1 martini
- Prep Time:
- 20 minutes