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–+ servings

Drunken Mussels

This mussels recipe from Chef John cooks the mussels in a delicious broth made with white wine, garlic, and lemon for one of the easiest shellfish recipes ever.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: French
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 lbs fresh mussels debearded and rinsed
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • Juice and zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. In a large pot over medium heat, melt the butter until frothy. Add the minced garlic and sauté until aromatic, about 1 minute.
  2. Pour in the white wine and bring to a gentle simmer. Stir in the lemon juice and zest.
  3. Raise heat to high, add the cleaned mussels to the pot, cover, and steam for 5–7 minutes, shaking the pot occasionally. Discard any unopened mussels.
  4. Season the broth with salt and pepper to taste. Gently toss the mussels in the aromatic liquid to coat.
  5. Sprinkle with chopped parsley and serve immediately with crusty bread for dipping.
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