Appetizer Mussels

Recipe View In a large stockpot or Dutch oven, combine the white wine, tomato and clam juice cocktail, sliced garlic, and crushed red pepper flakes. (2 minutes)

Recipe View Bring the mixture to a rolling boil over medium-high heat, then add the cleaned and debearded mussels. (3 minutes)

Recipe View Cover the pot tightly and continue to boil for approximately 4 to 6 minutes, or until all the mussels have opened. (6 minutes)

Recipe View Discard any mussels that remain closed after cooking. (1 minute)

Recipe View Carefully remove the cooked mussels from the pot and set aside, keeping them warm. (2 minutes)

Recipe View Pour the cooking liquid through a fine-mesh sieve to remove any grit, reserving about 1 cup of the liquid. Aim to retain the sliced garlic if possible. (3 minutes)

Recipe View Return the reserved cup of liquid to the pot and bring to a boil over medium-high heat. Reduce the liquid until it has reduced to approximately 3/4 cup, concentrating the flavors. (5 minutes)

Recipe View Reduce the heat to low and add the butter to the reduced sauce. Stir continuously until the butter is completely melted and the sauce has thickened slightly, creating a luscious emulsion. (2 minutes)

Recipe View Serve the mussels immediately, drizzled generously with the flavorful butter sauce. Garnish with fresh parsley, if desired.