Drunken Mussels

32 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Chef John
Recipe by  Chef John

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  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 (32)

Rate This Recipe
Anne H
39

Anne H

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

What's for dinner, mom?
34

What's for dinner, mom?

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 we wanted this to be a red sauce. I added a 28 ounce can of crushed tomatoes and doubled the butter. I let the sauce cook a bit to thicken and then added the mussels. So good! Loved the sauce over some linguine. Will be making this again!

pstymest
31

pstymest

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 553 cal
  • 28%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 40.5 g
  • 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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