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Prep Time: 11 Minutes Cook Time: 42 Minutes |
Ready In: 53 Minutes Servings: 4 |
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For a spicier dish, substitute spicy hot vegetable juice for regular vegetable juice in this recipe. Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
2 large garlic cloves, minced |
1 cup dry white wine |
3 cups vegetable juice (such as v-8) |
2 cups clam juice |
3 tablespoons fresh lemon juice |
1/2 teaspoon hot sauce |
1 tablespoon dried italian seasoning |
2 bay leaves |
1/2 teaspoon freshly ground black pepper |
1/2 cup minced fresh cilantro |
48 mussels, scrubbed and de-bearded |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add wine; bring to a boil, and cook 5 minutes. Add vegetable juice and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Stir in cilantro. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open.
2. Discard bay leaves and any unopened shells. Divide mussels evenly among 4 bowls. Ladle broth over mussels.
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