Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Rinse the mussels under cold water and remove any ​‘beards’ that you find and remove any barnacles. Keep on ice in the fridge until ready to use.

Wash the celery and remove any leaves to reserve later for garnish. Cut the celery into a small dice.

Mince the garlic using a chef’s knife, or alternatively a rasp.

Add the olive oil to a large pot or pan with a tight fitting lid and preheat for 1 minute over medium-high heat. Add the celery and garlic and cook for 2 minutes, just until fragrant.

Add the vodka and let it boil for 10 to 15 seconds. Be sure to remove the pan from the heat if using a stove that has open flame, then return after the vodka is added. Add the clamato juice, worcestershire and hot sauce and bring to a boil.

Add the mussels and stir to combine, then cover the pot with a lid. Leave the heat on high and let boil for 4 – 5 minutes, until the mussels have all opened. Stir once or twice throughout this process, but try not to remove the lid too often to retain the steam. Discard any mussels that did not open or are broken.

Portion the mussels out into bowls, then top with any remaining sauce. Garnish with gherkins, celery leaves, lime wedges, olives and celery salt. Serve with toasted baguette and an extra bowl to discard mussel shells.