Drunken Mussels

 Ingredients: 


2 lb mussels

2 Tbsp. butter

 red pepper flakes to taste

 Zest of one large lemon

 2 C.  white wine

 black pepper to taste

 Italian flat parsley

 grilled bread and lemon to garnish


Directions:

  • 1. In a large pot with a lid, melt butter over medium heat. Add the shallots and cook, stirring, until softened, about 3 minutes. 

  • 2. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

  • 3. Add the mussels and cook, stirring constantly for 1 minute. Add the white wine and bring to a simmer over low heat. 

  • 4. Cover and cook until the mussels have opened, about 5 minutes. Using a slotted spoon, transfer the mussels to a large bowl, discard any mussels that didn’t open.

  • 5. Bring the wine in the pot to a simmer over medium heat, cooking until the liquid is reduced by ⅓, about 5 minutes. 

  • 6. Stir in the lemon juice and the parsley. Ladle the wine sauce over the mussels, taking care not to scoop up any of the sandy bits from the bottom of the pot.

  • 7. Serve immediately along with crusty bread.


Serves: 3

nothyme