Blanch tomatoes in salted water, then cool in water and ice and remove seeds and skin. Whisk with a few teaspoons of Worcestershire sauce, Tabasco sauce, vodka, salt and pepper. Clean mussels and cook over a high heat in a saucepan with a little oil. Once opened, remove from the heat and shell. Flavour the mayonnaise with finely chopped parsley. You can also strain mussels cooking liquid and add a spoon of it.

Cook Mussel in boiling salted water for 12 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.

Place pasta onto Bloody Mary and stuff with mayonnaise and a mussel.