BLOODY MARY MUSSELS

Yields 2 servings

This is a bold and spicy preparation for mussels, borrowing from the favorite brunch classic. Fresh horseradish gives it a nasal-clearing kick, while the celery lends a bit of freshness.

1 lemon

1 (28-ounce) can whole peeled tomatoes

1 tablespoon Worcestershire sauce

½ teaspoon black pepper

½ teaspoon celery salt

1 tablespoon Hot Sauce, optional

1 piece fresh horseradish, roughly 4 inches long

2 pounds mussels

3 garlic cloves

2 celery stalks

1 tablespoon olive oil

Kosher salt

¼ cup white wine

Toasted baguette, for serving

Cut the lemon into quarters, removing the seeds. In a blender, combine the tomatoes, Worcestershire sauce, black pepper, celery salt, juice from 2 lemon wedges, and hot sauce (if using); blend until smooth.

Peel the horseradish and grate using a Microplane, add to the blender, and blend again until just combined.

Clean the mussels by rinsing them under cold water and pulling off any beards. If you spot any open mussels, discard them.

Mince the garlic and slice the celery across into ¼-inch half-moons. In a large pot over high heat, add the olive oil, garlic, and celery, stirring until the garlic begins to toast. Add the mussels, stirring to combine with the garlic and celery. Season with salt, add the white wine, and cover to allow the mussels to open, 3 to 5 minutes. Once opened, add the sauce to the pot of mussels and stir to combine. Cook for 1 to 2 minutes to allow sauce to heat up, and give one last stir to incorporate all the sauce from the bottom of the pan.

Serve with a toasted baguette and the remaining 2 lemon wedges.