from Canada’s Food Island
Total time: 20 minutes
2 lbs mussels, rinsed and debearded
2 lbs soft shell clams, rinsed
½ cup diced celery
1 cup Clamato juice
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
Lime wedges, for serving
Place mussels, clams and celery into a large pot. Season with celery salt. Cover with a lid and cook over high heat until the mussels and clams have opened and their juices have released, 7-8 minutes. Remove pot from heat and drain off most of the mussel and clam broth. Discard broth or set aside for another use.
Return pot to the heat, add Clamato juice, Worcestershire sauce, Tabasco sauce and cook for 2 minutes, until the liquid has come to a boil. Remove from heat.
Portion the mussels and clams into bowls; discard any that have not opened. Pour Caesar-style sauce over each bowl. Sprinkle with celery salt and serve with lime wedges for squeezing. Serve hot.
Nada’s Tips & Tricks: My small town grocer didn’t have clams so we just enjoyed the mussels. I LOVE Caesars and mussels so this recipe was a personal nirvana. Instead of celery salt, I used the Caesar rim seasoning mix… just added a little extra kick.