Description
Drunken Mussels is a quick and flavorful seafood dish featuring fresh mussels steamed in a fragrant white wine, butter, garlic, and shallot broth with a hint of spice and lemon zest. Perfectly paired with crusty bread to soak up the delicious sauce, this recipe yields a restaurant-quality meal in under 25 minutes.
Ingredients
Scale
Mussels
- 2 pounds mussels
Cooking Base
- 2 tablespoons butter
- 1 shallot, finely sliced
- 6 cloves garlic, minced
Seasoning
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
Liquids
- 2 cups white wine
Finishing
- 1/4 cup chopped fresh parsley
To Serve
- Crusty bread
- Lemon slices
Instructions
- Clean the Mussels: Place the mussels in a colander and scrub them under running water using a scrub brush or butter knife to remove any debris. Remove any beards or tags from the mussels and transfer the cleaned mussels to a separate bowl.
- Melt Butter: Heat a large stockpot over medium heat and melt the butter until it starts to bubble gently.
- Sauté Aromatics: Add the finely sliced shallot and minced garlic to the melted butter and sauté for about 30 seconds to release their fragrance without browning.
- Add Seasonings: Stir in the red pepper flakes, ground black pepper, and lemon zest, cooking for another 30 seconds to blend the flavors.
- Pour White Wine and Boil: Pour in the white wine, stir well, and bring the mixture to a low boil to begin creating the steaming liquid.
- Add Mussels and Steam: Reduce the heat to low, add the cleaned mussels to the pot, stir to coat them in the broth, then cover with a lid and let steam for 1 minute.
- Continue Cooking: Stir the mussels, cover again, and cook for an additional 2 minutes to allow most of the shells to open.
- Finish Steaming: Watch closely and continue cooking for another 1 to 3 minutes until all the mussel shells have opened, indicating they are fully cooked.
- Add Fresh Parsley: Remove the pot from heat and stir in the chopped fresh parsley to add a fresh herbal note to the dish.
- Serve Mussels: Divide the mussels into two bowls, spooning the remaining flavorful sauce over them.
- Accompany and Enjoy: Serve immediately with toasted crusty bread and lemon slices to complement and enhance the flavors.
Notes
- Discard any mussels that do not open after cooking as they may be unsafe to eat.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Ensure mussels are fresh and properly cleaned to avoid grit in the dish.
- The sauce can be sopped up with toasted baguette or rustic bread.
- Adjust red pepper flakes to your preferred spice level.
