Drunken Mussels
User Reviews
5
Drunken Mussels
Description
This recipe starts by preparing live mussels, thoroughly cleaned and debearded. The base for the broth includes butter and olive oil infused with anchovies, which dissolve to add a subtle umami presence without fishiness. Garlic and crushed red pepper flakes provide warmth and mild heat. Adding white wine and vegetable broth stirs together a cooking liquid that steams the mussels until their shells open. Stirring mid-cook ensures even opening.
The finished mussels retain plumpness and fresh briny flavor carrying the infused broth’s seasonings. The sauce is light but flavorful, harmonizing the delicate seafood with aromatic garlic and herbs. Chopped fresh flat-leaf parsley is folded in last for color and freshness.
This dish is served hot with grilled or toasted French bread slices to dip into the flavorful cooking liquid. It works well as an appetizer or main course, highlighting the natural taste of mussels complemented by a simple, elegant broth.
Ingredients
- 2 pounds mussel about 44, live
- 1 tablespoon butter ((use vegan butter for DF))
- 1 tablespoon extra virgin olive oil
- 4 to 6 anchovy jarred
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes crushed
- 3/4 cup white wine
- 3/4 cup vegetable broth
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1/3 cup parsley chopped fresh flat-leaf
- French bread optional for serving and dipping into the yummy broth, sliced, grilled or broiled
Instructions
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- Add butter, oil and anchovies to a large pot over medium heat. Cook until the anchovies break down, about 1 minute. Add garlic and red pepper flakes and let sizzle for about 30 seconds.
- Quickly pour in wine and broth into the pan and season with salt and black pepper, to taste.
- Bring sauce to a boil and cook 3 to 4 minutes, then stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, cover, and let boil for 3 to 4 minutes until the shells begin to open.
- Stir in parsley. Serve with grilled bread, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 11mussels plus broth | |
| Calories | 307kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 75.5mg | 25% |
| Sodium | 858.5mg | 36% |
| Fiber | 0.5g | 2% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
