1/2 cup white wine
1 cup tomato and clam juice cocktail
3 cloves garlic - peeled and sliced
1/2 teaspoon crushed red pepper flakes
2 pounds mussels, cleaned and debearded
3 tablespoons butter
In a stock pot, combine wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels. Cover and continue to boil for about 6 to 8 minutes or until all the mussels have opened. Discard any mussels that haven't opened. Remove mussels from liquid and keep warm. Reduce liquid to one cup. Do not discard the garlic. Boil the 1 cup of liquid and add 1 can Italian stewed tomatoes. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce and crusty hard bread for dipping.