Mussels in White Wine and Tomato Juice

    Mussels in White Wine and Tomato Juice

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    About this recipe: Spicy steamed mussels served with a white wine and tomato juice sauce. Perfect with lots of fresh bread.

    Serves: 3 

    • 190ml (3/4 cup) white wine
    • 190ml (3/4 cup) tomato and clam juice cocktail
    • 3 cloves garlic, peeled and sliced
    • 1/2 teaspoon cayenne pepper
    • 500g mussels, scrubbed and de-bearded
    • 45g (3 tablespoons) butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a stock pot, combine the wine, juice cocktail, garlic and pepper. Bring to a boil and add mussels.
    2. 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.
    3. Remove mussels from liquid and keep warm. Pour off some of the liquid to leave about 250ml (a cupful). Try not to discard the garlic. Boil the liquid until it's reduced to about 150ml.
    4. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

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