Servings: 3
White wine
¾ cup
Tomato and clam juice cocktail
¾ cup
3 cloves, peeled and sliced
Red pepper flakes
½ tsp, crushed
1 lb, cleaned and debearded
3 tbsp
Appetizer Mussels
10 m
20 m
Ready in:
30 m
  1. Mix wine, juice cocktail, garlic, and pepper flakes in a stock pot. Bring the mixture to a boil and toss in mussels.
  2. Cover the pot and continue cooking for 4 to 6 minutes or until the mussels open. Throw unopened mussels away.
  3. Take the mussels out of the mixture and keep warm. Take one cup of the liquid with garlic and boil until it’s reduced to ¾ of a cup.
  4. Stir in butter until it’s melted. Continue cooking until the sauce is thickened slightly. Serve mussels together with sauce.