Mussels In Piquant Broth

Oxmoor House
For a spicier dish, substitute spicy hot vegetable juice for regular vegetable juice in this recipe.
4 servings (serving size: 12 mussels and 1 1/4 cups broth)


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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


Prep: 11 Minutes
Cook: 42 Minutes

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.

Created date

March 2010

Nutritional Information

Calories 189
Fat 6.3 g
Satfat 1.0 g
Protein 16.7 g
Carbohydrate 17.4 g
Cholesterol 37 mg
Iron 6.6 mg
Sodium 1112 mg
Caloriesfromfat 29 %
Fiber 2.2 g
Calcium 99 mg