Ingredients
1 1/2 cups clam juice
3 ripe tomatoes, seeded, chopped
1/4 cup fresh lime juice
3 tablespoons hot pepper sauce
1 tablespoon tomato paste
2 pounds mussels, scrubbed, debearded
5 tablespoons unslated butter, cut into 1/2 inch cubes
1 cup chopped cilantro
3/4 cup thinly sliced green onions
Crusty Bread
Preparation
Bring first 5 ingredients to boil in large pot, stirring occassionally. Add mussels and butter. Cover and cook until mussels open, about 4 minutes. (Discard any mussels that don’t open). Stir in Cilantro and green onions. Season with salt and pepper. Divide among bowls and serve with crusty bread.
