Appetizer Mussels

¾ cup white wine

¾ cup tomato and clam juice cocktail

3 cloves garlic - peeled and sliced

½ teaspoon crushed red pepper flakes

1 pound mussels, cleaned and debearded

3 tablespoons butter

In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.

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.

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.

Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.