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Mussel con cozza e maionese al prezzemolo su letto di Bloody Mary


Mussel with mussels and parsley mayonnaise on Bloody Mary


Medium level



Recommended serving

2 Mussel units per person


  • BluRhapsody® Mussel
  • Vine tomatoes
  • Rarsley
  • Vodka
  • Tabasco sauce
  • Worcestershire sauce
  • Mayonnaise
  • EVO oil
  • Salt
  • Pepper


Step 1

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.

Step 2

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

Step 3

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

In this recipe



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