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.
Cooking Light SEPTEMBER 2005
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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