Drunken Mussels

Drunken Mussels

53
Chef John 19869

"This seriously delicious drunken mussels recipe is 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!"

Ingredients

20 m {{adjustedServings}} servings 553 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.
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Reviews

53
  1. 69 Ratings

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This was a big winner with everyone. I had 3 pounds of mussels. We subbed beer for the wine, used a tablespoon of crushed red pepper (we like 'em hot!) and since we were having clams as well w...

Loved it! Thank you! Would not change a thing.

I changed this one just a bit and it turned out awesome. Used beer instead of wine and added some heavy cream. It was a hit at our last dinner party.