Recipe by 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!"
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red pepper flakes, or to taste
freshly ground black pepper to taste
mussels, cleaned and debearded
chopped fresh flat-leaf parsley
lemon wedges for garnish
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 we wanted this to be a red sauce. I added a 28 ounce can of crushed tomatoes and doubled the butter. I let the sauce cook a bit to thicken and then added the mussels. So good! Loved the sauce over some linguine. Will be making this again!
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 added a leek that I had in the fridge but there was no flavor besides the wine. Seafood like this shouldn't need salt and this did.
Loved it! Thank you! Would not change a thing.
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.
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 who really loves mussels and who has made them many times in a variety of ways... I can say that this is my new favorite recipe for them. I made 'em especially for my elderly father, who really enjoyed dipping his crusty bread into the amazing sauce. Many thanks to Chef John for yet another splendid recipe!
Excellent! We couldn't stop mopping up the broth with our crusty bread :)
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 the mussels). I used my boyfriend and my favorite wine, which is a sweet white and what we had on hand, I will not do that again! it was way too sweet and fruity. dry white or beer next time, but I will definitely try it again!
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 more butter is always best),
about 2 medium chopped leeks (they were in the fridge getting sad from the farmer's market 3 weeks ago),
a huge tomato roughly chopped (again, from the farmer's market last week. Poor dear was getting squishy - oh well, cut off the weird stuff and use the rest! I tasted first, it was divine),
added 1/2 pound of fresh shrimp with shells still on - backs cut with scissors to make for easy peeling later but not de-veined,
3/4 of a medium summer squash- diced into 1/2 in cubes (this might've been too small, oh well),
about 1/2 of the wine replaced with distilled water,
I didn't have parsley but I had a ton of sorrel (again, starting to get sad. We tend to play favorites with vegetables, running out of kale but never eating the other greens!) so I took about 3/4 of a big bundle and roughly sliced across to make ribbons. Dropped some in at the end - got a bit brown and strange looking but added a wonderful toothy brightness to vegetable bites that lemon couldn't capture alone.
The result? Fantastic! A medley of bright vegetables in a light, mildly tomato sauce. I meant to add cream but forgot! It was still delectable. Must be served with a big bowl for shells (both mussel and shrimp). What to do with the shells? Bury them in the yard, I suppose!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 133
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