Prep Time
11 Mins
Cook Time
42 Mins
4 servings (serving size: 12 mussels and 1 1/4 cups broth)

For a spicier dish, substitute spicy hot vegetable juice for regular vegetable juice in this recipe.

How to Make It

Step 1

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.

Step 2

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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