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

Recipe by Oxmoor House January 2003

Gallery

Recipe Summary

prep:
11 mins
cook:
42 mins
total:
53 mins
Yield:
4 servings (serving size: 12 mussels and 1 1/4 cups broth)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Discard bay leaves and any unopened shells. Divide mussels evenly among 4 bowls. Ladle broth over mussels.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

189 calories; fat 6.3g; saturated fat 1g; protein 16.7g; carbohydrates 17.4g; cholesterol 37mg; iron 6.6mg; sodium 1112mg; calories from fat 29%; fiber 2.2g; calcium 99mg.
Advertisement
Advertisement