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!
Of course, before this big bowl of awesome can happen, you need to get everything prepped and ready to go. You long time foodwishers know this is called “mise en place,” which is just culinary lingo for organizing your ingredients.
Speaking of ingredients, most large seafood departments stock P.E.I. mussels, but if you can’t find them, this works beautifully with clams as well. Clearly, this is one of those primary recipes that can be twisted and tweaked in hundreds of ways by using different beverages, peppers, citrus, and herbs. I hope you give this a try soon. Enjoy!
For 2 Portions:
2 pounds mussels
2 tbsp butter
4-5 cloves of garlic minced
red pepper flakes to taste
zest from one large lemon
2 cups white wine
freshly ground black pepper to taste
handful of chopped Italian parsley
grilled bread and lemon to garnish