Drunken Mussels

Drunken Mussels

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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Ingredients

20 m servings 553 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly 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.
  3. Stir 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.
  4. Serve with grilled bread and lemon wedge.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 84
  1. 109 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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 ad...

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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 w...

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 wh...

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 ad...

This recipe is divine! I felt like I was eating this at a "Legal Seafood" restaurant in Boston. Anyone that loves seafood, has traveled some and has experienced a "Legal Seafood" restaurant in B...

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 t...

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 mor...

Excellent! We couldn't stop mopping up the broth with our crusty bread :)

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