Show us your mussels! A fun and creative recipe – you’ll be the hit of your summer parties if you make this martini.
The Mussel Martini popped into Chef Alain Bosse’s head one evening after he overheard someone in his local pub ordering a dirty martini. All of a sudden, he had a vision of a martini made with local alcohol, mussels and mussel broth – instead of olive juice.
|1 lb||Nova Scotia mussels*|
|1/8 cup||Nova Scotia white wine**|
|2||drops of vermouth|
|1||squeeze of lime|
|pinch of salt|
- Rinse the mussels under running fresh water. Throw away any that do not close.
- In a large pot, add the mussels and wine. Cover with a lid and cook on high for approximately 5 to 6 minutes or until steam is pouring out from under the lid.
- Let the mussels cool. Remove the mussel meat from the shells and put it in a covered bowl or dish. Reserve 1/4 cup (60 mL) of the broth and 4 mussels.
- Fill a cocktail shaker with fresh crushed ice.
- Add the vodka, Limoncello, vermouth, 1/4 cup (60 mL) of the reserved mussel broth and lime.
- Shake well; strain and pour into a chilled martini glass and add a pinch of salt.
- Spear 4 mussels on a bamboo stick and use as a garnish.
*Try mussels from Aquaprime Mussel Ranch
** There’s a wide range of Nova Scotia wines to try with this recipe – our suggestion is to pick up a bottle of Tidal Bay
***Pick up vodka from one of our local distilleries: Ironworks Distillery or Steinhart Distillery.