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10 minutes
10 minutes
20 minutes
- 0.75 cup white wine
- 0.75 cup tomato and clam juice cocktail
- 3 cloves garlic - peeled and sliced
- 0.5 teaspoon crushed red pepper flakes
- 1 pound mussels, cleaned and debearded
- 3 tablespoons butter
- Combine the wine, juice cocktail, garlic, and pepper flakes in a stock pot. Bring to a boil and gently add the mussels.
- Simmer the mussels until all have opened, usually in 4 to 6 minutes. Remove any unopened ones.
- Set the mussels aside to keep warm. Keep the garlic and pour off the liquid, leaving approximately 1 cup. Boil the liquid until reduced to 3/4 cup.
- Stir in butter until melted and sauce thickens slightly. Serve mussels with sauce.
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