Drunken Mussels

Name: Drunken Mussels
Prep time: 10 min
Total time: 20 min
Yield: 2 Servings
Ingredients: 2 tablespoons butter; u00bc 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

By Leslie Blythe Seafood Steaming

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

Ingredients

2 tablespoons butter

¼ 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

Directions

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.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0