Ingredients

3/4 cup white wine
3/4 cup tomato and clam juice cocktail
3 cloves garlic - peeled and sliced
1/2 teaspoon crushed red pepper flakes
1 pound mussels, cleaned and debearded
3 tablespoons butter

Instructions

1.In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
2.Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
3.Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
4.Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

This blog resembles the pages of a glossy food magazine with a fleet of stylists making sure every bite looks impossibly scrumptious. But behind the scenes, there’s just one incredible couple, Amy and Dylan Jameson. The division of labor is simple: She cooks and blogs; he photographs. The result elevates whole-food ingredients to epic proportions. Sandwiches, noodles, green salads, and other divine dishes have earned the attention of many in the food world, including magazine, which named Good Food one of the best original recipe blogs.

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