Drunken Mussels with Chardonnay, onion and garlic

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White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.

Modified from: Drunken Mussels

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Serving size has been adjusted!

Original recipe yields 2 servings



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  1. Melt butter in a large stock pot over medium heat. Add garlic and scallion and let sizzle for about 1 minute. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour 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.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley and basil, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with Kendall Jackson Chardonnay, grilled bread and lemon wedges.


I think this recipe is delicious and coming from a boy who grew up on the beach that is saying something. It's hardy and has a great taste with flavors of Chardonnay, garlic, onions, parsley and...