Source: dLife

Mussels served in a tomato-clam sauce.

Servings

0.75 cup white wine
0.75 cup unsalted tomato juice
0.75 cup clam juice
3 medium garlic cloves , peeled and sliced
0.5 tsp hot red pepper flakes
1 lb mussels , cleaned and debearded
3 tbsp unsalted butter

1 In large stock pot, combine wine, tomato juice, clam juice, garlic, and red pepper flakes. Bring to boil.
2 Add mussels. Cover and continue to boil 4-6 minutes or until all the mussels have opened.
3 With slotted spoon, transfer mussels from liquid to serving dish. Discard any unopened mussels. Keep warm.
4 Transfer 1 cup of cooking liquid with garlic to small saucepan.
5 Boil until reduced to 3/4 cup.
6 Add butter and stir until butter has melted and sauce has thickened slightly. Serve as dipping sauce.