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.
Discard bay leaves and any unopened shells. Divide mussels evenly among 4 bowls. Ladle broth over mussels.