Use this well-known hot Asian condiment to spice up your next omelet.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 lemon, zested
- ½ teaspoon red pepper flakes, or to taste
- 2 cups white wine
- freshly ground black pepper to taste
- 2 pounds mussels, cleaned and debearded
- 1 cup chopped fresh flat-leaf parsley
Instructions
- Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
- Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
Reviews
Have made this several times like the one reviewer said with crushed tomatoes, always good, however tonight going to make with the wine and see how it goes.
Our “go to” mussel recipe. We use it for family, friends and ourselves and we don’t change a thing. Yup, we love it.
Loved the broth using white wine only. Made this for just the two of us using same amount of ingredients except just one pound of mussels and 1/2 lb of raw shelled shrimp and just 1/8 tsp crushed red pepper. Also made some linguine and served the mussels with broth over that. Delicious!
Yum!
Absolutely delicious and so easy to make ….❤️
Excellent! After reading other reviews I cut back on the wine to 1 1/2 cups, but I actually think next time I’d go ahead and use the full amount. Don’t judge me, I used a stick of butter and would do it again! I also added 1 leek to the garlic that I sautéed which really gave it an extra layer of flavor. The mussels were delicious on a plate of linguine and grilled french bread to dunk. My husband couldn’t get enough!
I used less wine and added 2 shallots finely sliced. I also did not use parsley. My husband was in heaven. He loved this recipe as did I.
It was my first time cooking mussels for my guy. He fell in love with them at a restaurant we ate at 4 days ago. The prep time took a little longer (as far as washing and debearding the mussels) but they turned out great. I sliced a shallot and added some garlic salt. But other than that, I stuck to the recipe.
Easy to make and a HUGE hit with the family and friends!
So simple to make and so delicious! Next time I’ll make more of the broth because everyone wanted to soak it up with the crusty French bread.
I made this recipe for Father’s day this year. What a hit!! Everyone went crazy for it. Definitely a keeper!!
Thanks to Chef John and his video, I made this recipe and my turned out so delicious! First time I ever made shellfish. Great recipe, it is now in my favourite list to make again!
It was easy and delicious. Just needed more butter and spices. Like most others commented, cut 1/2 cup wine and add chicken stock. I added par grilled shrimp at the end.
So I combined this with another recipe… I also added pasta, shallots and topped it with Parmigiano Reggiano on top. I didn’t add a lot of lemon zest or juice, oh and used frozen mussels. This recipe literally only took like 10 minutes, after cooking pasta.
Definitely not five stars guys…this is a decent mussels in wine recipe but nothing more. Check our the Moules en Sauce recipe on this site to see it done better.
I usually make mussels with a tomato sauce but I made Drunken Mussels on Saturday. Amazing, rich in flavor, with a lovely lemon taste. The recipe is also easier and quicker to make than a tomato sauce. Love them
I really liked this. I didn’t have wine so I used 50/50 white wine vinegar/water, as per a recommendation for a replacement elsewhere. While it was very tasty, it was way too acidic with the amount of lemon zest recommended. I’m giving it 4 stars in case my replacement choice was way off base. But, the instructions were great, it was very easy and using 2 pounds of mussels was definitely enough for 2 people. I recommend highly, but don’t use white wine vinegar, even heavily diluted! I saw that Apple Cider Vinegar could have done the trick for a replacement – I’ll try that next time. I will be making this again for sure.
Too much wine
Right on the money. Great ingredients = great results. I used P.E.I. mussels and not a single one refused to open out of 2 lbs. Make sure not to add salt or use salted butter… no need at all!
Really good and super easy! Used Pinot Grigio and added 1/2 the parsley while cooking, the other half just before serving, will definitely make again
Made this for my family and they LOVED it! People that had never tried mussels went for seconds. I (of course) used more wine and didn’t have a fancy spiral lemon zester but it was plenty lemony! Definitely will make again!