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2 servings
Ingredients:
3/4 cup white wine3/4 cup tomato and clam juice cocktail3 cloves garlic - peeled and sliced1/2 teaspoon crushed red pepper flakes1 pound mussels, cleaned and debearded3 tablespoons butter
Instructions:
In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes.Bring to a boil and add mussels.Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened.Discard any mussels that haven't opened.Remove mussels from liquid and keep warm.Pour off liquid to leave about 1 cup.Try not to discard the garlic.Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.Add butter and stir until butter has melted and sauce has thickened slightly.Serve mussels with sauce.
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