Mussels In Piquant Broth

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 2 cups bottled clam juice 
• 1 cup cooking wine dry white
• 0.5 cup cilantro leaves fresh minced
• 2 large garlic cloves minced
• 0.5 teaspoon hot sauce 
• 1 tablespoon penzey's southwest seasoning dried italian
• 3 tablespoons juice of lemon fresh
• 48  mussels scrubbed
• 1 tablespoon olive oil 
• 1 small onion finely chopped
• 3 cups vegetable juice (such as V-8)

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; saut 2 minutes or until tender.
3. Add wine; bring to a boil, and cook 5 minutes.
4. Add vegetable juice and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Stir in cilantro.
5. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open.
6. Discard bay leaves and any unopened shells. Divide mussels evenly among 4 bowls. Ladle broth over mussels.