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 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.