"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!" — Chef John
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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
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.
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!
Excellent! We couldn't stop mopping up the broth with our crusty bread :)
best mussels recipe i ever made !!!!!!!!!!!!1
Super easy to make. I added shallots and would definitely add them again but great without!
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!
We very much enjoyed this recipe! The only thing I would add next time is a pinch of salt, otherwise this recipe is perfect!
* 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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