Ingredients
2 pounds fresh mussels, scrubbed and beards removed1 jalapeno pepper, seeded and chopped2 tablespoons olive oil3 garlic cloves, minced1 bottle (8 ounces) clam juice1/2 cup white wine or additional clam juice1/3 cup chopped sweet red pepper3 green onions, sliced1/2 teaspoon dried oregano1 bay leaf2 tablespoons minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepperFrench bread baguette, sliced, optional
Preparation
Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf.
Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.
