Mussels In Piquant Broth

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 large garlic cloves, 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 de-bearded

1. 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.
2. Discard bay leaves and any unopened shells. Divide mussels evenly among 4 bowls. Ladle broth over mussels.

olive oil, onion, garlic, white wine, vegetable juice, clam juice, lemon juice, hot sauce, italian seasoning, bay leaves, freshly ground black pepper, fresh cilantro, mussels

Taken from www.myrecipes.com/recipe/mussels-piquant-broth (may not work)