-
-
My review
Drunken Mussels
66k
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!"
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 553Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 152200 Ratings
-
-
-
-
-
Most helpful positive review
7/28/2012
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...
Most helpful critical review
1/3/2014
This was NOT good. If I were to make thing again I would likely double the butter, and split the wine with some type of stock. Two cups of wine is terrible. I used good, dry white and even ad...
Most helpful
Most positive
Least positive
Newest
7/28/2012
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...
7/6/2012
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.
7/23/2014
Simply superb! I decreased the amount of white wine (1.5 cups) and added a large splash of heavy cream (about 1 Tbsp). Other than that, I followed the recipe exactly as written. As someone wh...
7/1/2014
This is an excellent base recipe - so many things that you can do to tweak! For the second attempt, I made some adjustments (in order of addition to the pot: More butter (not much - though mor...
1/3/2014
This was NOT good. If I were to make thing again I would likely double the butter, and split the wine with some type of stock. Two cups of wine is terrible. I used good, dry white and even ad...
12/22/2013
This recipe is divine! I felt like I was eating this at a "Legal Seafood" restaurant in Boston. Anyone that loves seafood, has traveled some and has experienced a "Legal Seafood" restaurant in B...
5/18/2016
I LOVE this recipe and made many times. What I have learned is that having the parsley doesn't make or break this dish. What does make this dish is the lemon zest and wine, which needs to be a c...
10/2/2012
This recipe was great! It made me look like a master cook without much experience. It looked beautiful, but I did have a hard time getting all the mussels to open (may have been the quality of t...