Yield
2 servings (serving size: about 15 mussels and 1 cup tomato mixture)

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.

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