“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!” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- 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.
- 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.
- 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.
- Serve with grilled bread and lemon wedge.
Nutrition
Amount Per Serving (2 total)
- Calories
- 553 cal
- 28%
- Fat
- 14.8 g
- 23%
- Carbs
- 40.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
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...." See more"
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 want..." See moreed 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!"
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