Serve this fresh mussels dish with chilled white wine and Italian bread. To save prep time, use kitchen scissors to cut the tomatoes in the can.
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup dry white wine
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained and chopped
1 (8-ounce) bottle clam juice
2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.