Mussels In Piquant Broth Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup dry white wine
3 cups vegetable juice (such as V-8)
2 cups clam juice
3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce
1 tablespoon dried Italian seasoning
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/2 cup minced fresh cilantro
48 mussels, scrubbed and debearded

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Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes or until tender. Add wine; bring to a boil, and cook 5 minutes. Add vegetable juice and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

Stir in cilantro. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open.

Discard bay leaves and any unopened shells. Divide mussels evenly among serving bowls. Ladle broth over mussels.

(Serving size: 12 mussels and 1 1/4 cups broth). POINTS: 4; EXCHANGES: 1 Starch, 2 Lean Meot; PER SERVING: CAL 189 (29% from fat); PRO 16.7g; FAT 6.3g [sot 109); CARB 174g; FIB 2.2g; CHOL 37mg; IRON 6.6mg; SOD 1112 mg; CALC 99mg

This recipe from CDKitchen for Mussels In Piquant Broth serves/makes 4

Recipe ID: 49793

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