Drunken Mussels

By Leslie Blythe    

March 30, 2017

These Drunken Mussels can be made with either wine or beer. They are very fast to make and can be served as an appetizer for 4 or a main dish for 2.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings


1Melt butter in a large stock pot over medium heat. Add shallots and garlic and let sizzle for about 30 seconds. Add the lemon zest, stirring for about 45 seconds.

2Quickly 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.

3Stir 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.

4Serve with bread and lemon wedge.

Note - Mussels that do not close when tapped before cooking are dead and should be tossed out. If the mussels don't open after you cook them, it means the mussel was dead before you cooked them and they should be discarded.


2 tablespoons butter

ΒΌ cup shallots, finely chopped

4 cloves garlic, minced

1 lemon, zested

2 cups white wine or beer

freshly ground black pepper to taste

2 pounds mussels, cleaned and debearded

1 cup flat-leaf parsley, chopped fresh

baguette, sliced

2 lemon wedges, for garnish


0 Reviews

All fields are required to submit a review.