Active Time

　　20 min

　　Total Time

　　35 min

　　This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and not-to-be-sniffed-at) shortcut.

　　

Ingredients

Serves 4 (main course)

　　4 medium shallots, chopped

　　1 tablespoon finely chopped peeled ginger

　　2 tablespoons vegetable oil

　　1 pound tomatoes (4 medium), chopped

　　1/2 teaspoon hot red-pepper flakes

　　2 cups bottled carrot juice

　　3 pounds cultivated mussels, rinsed

　　1 1/2 tablespoons fresh lime juice

　　1/2 cup chopped cilantro

　　

Accompaniment:

lime wedges

　　

Step 1

Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.

　　

Step 2

Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.