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Drunken Mussels

4

20 min

Drunken Mussels

Drunken Mussels Photo 1

Time

20 min

Serving

2 persons

Calories

718

Rating

4.00★ (240)

Cuisine

Author: Victoria Buriak
This mussels recipe is seriously delicious and one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels, and cover; cook until they open, and eat. That's it! Serve with grilled bread for a perfect way to mop up the broth.

Ingredients

  • butter: 2 Tbsp
  • garlic: 4 clove (minced)
  • lemon, zested: 1 piece
  • red pepper flakes: 0.5 tsp (to taste)
  • white wine: 2 cups
  • black pepper: (to taste, freshly ground)
  • mussels, cleaned and debearded: 2 pound
  • fresh flat-leaf parsley: 1 cup (chopped)

Metric Conversion

Stages of cooking

Drunken Mussels Photo 21
Drunken Mussels Photo 32
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  1. Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
    Drunken Mussels Photo 2
  2. Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
    Drunken Mussels Photo 3
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
    Drunken Mussels Photo 4

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