Source: dLife

Mussels served in a tomato-clam sauce.

Servings

0.75
0 3/4 cup  white wine 0.75
0 3/4 cup  unsalted tomato juice 0.75
0 3/4 cup  clam juice 3.0
3 each  medium garlic cloves 0.5
0 1/2 tsp  hot red pepper flakes 1.0
1 lb  mussels 3.0
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.