Cooked in a fragrant broth of white wine, tomato and clam juice, these mussels are a seafood lover’s delight. The addition of garlic and red pepper flakes adds a kick of flavour. Finished with a buttery sauce, it’s a dish that’s sure to impress.
Ingredients:
- ¾ cup white wine
- ¾ cup tomato and clam juice cocktail
- 3 cloves of garlic, peeled and sliced
- ½ teaspoon crushed red pepper flakes
- 1lb of mussels, cleaned and debearded
- 3 tablespoons butter
Method of preparation:
In a large saucepan, combine the white wine, tomato and clam juice cocktail, sliced garlic and crushed red pepper flakes. Bring to the boil over a medium heat.
Add the cleaned and bearded mussels to the pot. Cover and cook for about 5 minutes or until the mussels open.
Discard any mussels that have not opened.
Use a skimmer to remove the cooked mussels to a serving dish.
Add the butter to the pan and stir until it’s melted and mixed with the cooking liquid.
Pour the butter sauce over the mussels.
