Mussel Gazpacho Shooters
Serves 24 - 2 oz (57 g) shooters
2 Roma Tomatoes, deseeded, finely diced
½ Medium Yellow Pepper, finely diced
½ English Cucumber, finely diced
2 Shallots, finely diced
2 Ribs Celery, finely diced
¼ cup Olive Oil
1 cup Mussel Broth
1 cup Tomato Juice
2 tbsp Chipotle Tabasco Sauce
Salt and Pepper to taste
2 pounds Steamed Mussel (meat only)
Place vegetables in large bowl, add olive oil, mussel broth, tomato juice and Tabasco stir well, season and allow to chill for at least two hours before serving.
Place two mussels in the bottom of a 2 oz shot glass fill with gazpacho then garnish with a mussel and a sprinkle of sea salt.