Caesars
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Prince Edward Island
Steaming a 2 lb/1 kg bag of mussels (as you do in the Prince Edward Island Fried Mussels with Skordalia recipe) produces just the right amount of juice for a pitcher of fresh Caesars.
Steaming a 2 lb/1 kg bag of mussels (as you do in the Prince Edward Island Fried Mussels with Skordalia recipe) produces just the right amount of juice for a pitcher of fresh Caesars.
Ingredients
- 4-1/2 cups (1.125 L) chilled sodium-reduced tomato juice or vegetable cocktail
- 1 cup (250 mL) (approx) chilled mussel-steaming juice
- 1 cup (250 mL) chilled vodka
- 2 tbsp (30 mL) lime juice
- 4 tsp (20 mL) freshly grated or prepared horseradish
- 1 tbsp (15 mL) Worcestershire sauce
- 3/4 tsp (4 mL) hot pepper sauce
- 1/2 tsp (2 mL) (approx) celery salt
- 1/4 tsp (1 mL) black pepper
- lime slices
- Small stalks celery
Preparation
In pitcher, stir together tomato juice, mussel juice, vodka, lime juice, horseradish, Worcestershire sauce, hot pepper sauce, celery salt and pepper. Top up with ice.
Serve in glasses rimmed with more celery salt and garnished with lime slices and celery stalks.
Makes 6 to 8 servings.
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