For a spicier dish, substitute spicy hot vegetable juice for regular vegetable juice in this recipe.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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