Mussels In Carrot Ginger Broth

• 4 medium shallots, chopped
• 1 tablespoon finely chopped peeled ginger
• 2 tablespoons vegetable oil
• 1 pound tomatoes (4 medium), chopped
• 1/2 teaspoon hot red-pepper flakes
• 2 cups bottled carrot juice
• 3 pounds cultivated mussels, rinsed
• 1 1/2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro
• lime wedges

1. Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
2. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

shallots, peeled ginger, vegetable oil, tomatoes, hot redpepper, carrot juice, mussels, lime juice, cilantro, lime wedges

Taken from www.epicurious.com/recipes/food/views/mussels-in-carrot-ginger-broth-243528 (may not work)