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Ingredients
- 3/4 cup white wine
- 3/4 cup tomato and clam juice cocktail
- 3 cloves garlic - peeled and sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 pound mussels, cleaned and debearded
- 3 tablespoons butter
Method
- In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes.
- Bring to a boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened.
- Discard any mussels that haven't opened.
- Remove mussels from liquid and keep warm.
- Pour off liquid to leave about 1 cup.
- Try not to discard the garlic.
- Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
- Add butter and stir until butter has melted and sauce has thickened slightly.
- Serve mussels with sauce.
