Ale-Steamed Mussels with French Bread

Ingredients

• 1 cup ale 
• 1 tablespoon bottled garlic minced
• 2 inch diagonally bread baguette french cut
• 0.5 cup bottled clam juice 
• 0.3 cup parsley fresh chopped
• 2 tablespoons juice of lemon fresh
• 2 pounds mussels scrubbed ( 40 mussels)
• 1 cup tomatoes chopped

Equipment

• bowl
• pot

Directions

1. Combine first 6 ingredients in a large stockpot; cover and bring to a boil.
2. Add mussels; cover and cook 4 minutes or until shells open.
3. Remove from heat; discard any unopened shells.
4. Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.