I made a modified version of this recipe over the weekend. It was oh so good! Seriously. I was surprised how well it turned out.
Photo taken by Diana
Here’s my modified version: (serves 6)
2 tbsp extra virgin olive oil
1 cup minced garlic
3/4 cup dry white wine
1 tbsp lemon juice
3/4 tsp crushed red pepper
3 (14.5) cans diced tomatoes, undrained
1 (8oz) bottle clam juice
24 oz seafood broth
6 lbs small mussels
1 cup freshly chopped flat-leaf parsley
Heat extra virgin olive oil in dutch oven over high heat. Add garlic and sauté until slightly brown. Add white wine, lemon juice, crushed red pepper, can tomatoes, clam juice, and seafood broth. Bring to boil then reduce heat. Simmer the broth for about ten minutes until the tomatoes are soft. Add mussels and cover until shells open. Remove from heat. Stir in parsley and serve immediately.