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Spicy Caesar Granita with Chilled Mussels

Early Summer 2012
201203005.jpg
food and drink

BY: Christopher St. Onge

In this nod to Canada’s most famous cocktail, orange tomatoes make for a vibrantly coloured granita. Of course, red tomatoes can be substituted if you prefer. Greenshell mussels (sometimes labelled green-lipped) are available frozen on the half-shell in most major supermarkets. They are already cooked and only need to be thawed before eating.

1 box (907 g) frozen Greenshell mussels

GRANITA
2 cups (500 mL) cored, chopped orange tomatoes
½ tsp (2 mL) tomato paste
¼ cup (60 mL) bottled clam juice
2 to 3 Thai red chilies, ribs and seeds removed
½ tsp (2 mL) salt
½ tsp (2 mL) sugar
2 tbsp (30 mL) vodka
2 tbsp (30 mL) lime juice
1 tsp (5 mL) Worcestershire sauce

1 Thaw mussels in refrigerator overnight. Using a knife, release mussels from shells. Return mussels to shells and refrigerate until ready to serve.

2 For granita, combine tomatoes, tomato paste, clam juice, chilies, salt and sugar in a blender. Process until chilies are finely chopped and mixture is otherwise smooth. Add vodka, lime juice and Worcestershire sauce. Pulse to combine. Pour into non-reactive baking dish, roughly 8 inches (20 cm) square and freeze for 1 hour. Using a fork, stir to break up ice. Cover and return to freezer until frozen through, about 2 hours.

3 When ready to serve, scrape granita into granules using a fork. Turn out into a glass or small bowl. Serve with a spoon alongside mussels, and top each mussel with a small amount of granita before eating.

Serves 6 to 8

What to Serve

LCBO#:614826
$18.95  
201203005.jpg
food and drink

Spicy Caesar Granita with Chilled Mussels

Early Summer 2012

BY: Christopher St. Onge

In this nod to Canada’s most famous cocktail, orange tomatoes make for a vibrantly coloured granita. Of course, red tomatoes can be substituted if you prefer. Greenshell mussels (sometimes labelled green-lipped) are available frozen on the half-shell in most major supermarkets. They are already cooked and only need to be thawed before eating.

1 box (907 g) frozen Greenshell mussels

GRANITA
2 cups (500 mL) cored, chopped orange tomatoes
½ tsp (2 mL) tomato paste
¼ cup (60 mL) bottled clam juice
2 to 3 Thai red chilies, ribs and seeds removed
½ tsp (2 mL) salt
½ tsp (2 mL) sugar
2 tbsp (30 mL) vodka
2 tbsp (30 mL) lime juice
1 tsp (5 mL) Worcestershire sauce

1 Thaw mussels in refrigerator overnight. Using a knife, release mussels from shells. Return mussels to shells and refrigerate until ready to serve.

2 For granita, combine tomatoes, tomato paste, clam juice, chilies, salt and sugar in a blender. Process until chilies are finely chopped and mixture is otherwise smooth. Add vodka, lime juice and Worcestershire sauce. Pulse to combine. Pour into non-reactive baking dish, roughly 8 inches (20 cm) square and freeze for 1 hour. Using a fork, stir to break up ice. Cover and return to freezer until frozen through, about 2 hours.

3 When ready to serve, scrape granita into granules using a fork. Turn out into a glass or small bowl. Serve with a spoon alongside mussels, and top each mussel with a small amount of granita before eating.

Serves 6 to 8

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