Bloody mary mussels

Name: bloody mary mussels
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 baking Mussels a 2 kg; 2 toes garlic; 2 x 2 stems celery; 2 Red peppers; 4 el olive oil; 2 packages tomato sauce tomato frito, a 350 g; 100 ml vodka bottle 1 liter, liquor

A tasty recipe. The main course contains the following ingredients: fish, mussels (a 2 kg), garlic, celery, red peppers, olive oil, tomato sauce (tomato frito, a 350 g), vodka (bottle 1 liter and liquor).

Ingredients

Directions

Rinse the mussels in plenty of cold water. Remove open and damaged shells. Leave the mussels in the water.
Cut the garlic into thin slices and the celery in 1/2 cm. Cut the stalk of the red peppers, cut in half lengthwise and remove the seeds with a sharp knife. Cut the flesh into strips. Let the mussels drain.
Heat 2 tbsp oil in 2 large pans. Spread the garlic, celery and pepper over the 2 pans and cook for 3 minutes on medium heat. Put 2 kg of mussels, 1 package of tomato frito and 50 ml of vodka in each pan. Cover everything and put the lids on the pans. Cook the mussels over high heat for 5-8 minutes. Shake the pans regularly. Tasty with green salad and bread to dip in the sauce.