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Ingredients

2 lb (1 kg) mussels
1/4 cup (50 mL) white wine
1/4 cup (50 mL) diced red onion
2 Roma tomatoes, deseeded and finely diced
1/2 medium yellow pepper, finely diced
1/2 English cucumber, finely diced
2 shallots, finely diced
2 ribs celery, finely diced
1/4 cup (50 mL) olive oil
1 cup (250 mL) mussel broth (see below)
1 cup (250 mL) tomato juice
2 tbsp (30 mL) chipotle Tabasco sauce
Salt and pepper to taste
Coarse sea salt

Directions

Place mussels in a pot with wine and onion. Turn heat to high; cover and cook until pot starts to steam (about 4 minutes). Remove mussels from shells and reserve the broth.

Place vegetables in large bowl; add olive oil, mussel broth, tomato juice and Tabasco. Stir well and season with salt and pepper. Chill for at least 2 hours before serving.

To serve, place 2 mussels at the bottom of a 2 oz (57 g) shot glass. Fill glass with gazpacho, then top with a mussel and a sprinkle of sea salt. Makes 24 servings.

Tip: You can serve these shooters as an appetizer or an hors d’oeuvre, but it’s wise to have plenty on hand; your guests may want more than one!