Drunken Mussels Recipes

DRUNKEN MUSSELS

Steps:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in 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 pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

THE DRUNKEN MUSSEL IS AN IRISH FAVOURITE

Steps:

• Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
• Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
• Add the beer and fresh mussels.
• Cover and steam over high heat until the mussels are open (6-8 minutes).
• Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.

DRUNKEN MUSSELS

Steps:

• Place Ale & Butter in sauce pan over medium to low heat.
• When butter is melted add leeks, garlic & chili powder.
• Bring to a simmer and let reduce half way.
• Add milk. Bring back to a simmer for about 5 minutes.
• Taste test. For spicier taste buds add more chili powder. Garlic lovers add more garlic.
• Steam mussels until open. Pour sauce over mussels.
• Squeeze juice from lemon over mussels.
• NOTE: I like to double or even triple the recipe & steam the mussels in the sauce. Fresh bread for dunking is a must with my family. I have added a small amount of saffron or tarragon to the sauce for another unique flavor. To stretch the recipe you can always add more milk or the broth from the steamed mussels works well too.

DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS

Steps:

• Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
• Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

MIKE'S DRUNKEN MUSSELS

Steps:

• In a large pot, heat oil over medium heat. Cook red pepper and onion in oil, stirring frequently, for 5 minutes.
• Stir in tequila, water, lime juice, fresh pepper and jalapenos. Bring to a boil, and dump in the mussels. Sprinkle the cilantro over the mussels, and cover with a tight fitting lid. Allow to steam for 3 to 4 minutes, or until all mussels have opened (discard any that don't).

DRUNKEN MUSSELS IN GARLIC BUTTER SAUCE

Steps:

• Clean your mussels and put them into a large bowl filled with cool water. Refrigerate until ready to use.
• In a medium pot, heat the butter and oil and add in the garlic and shallot. Cook over medium heat for 2 mins until fragrant.
• Add in white wine, anchovy powder / stock, salt and pepper, turn up heat to high and bring to boil.
• Put in the mussels and cover with lid. Shake the pot gently to move the mussels around.
• After 3 - 5 mins, open the lid and once the shells are open, they are done. Do not overcook the mussels as they will shrink and turn rubbery.
• Add in heavy cream / milk and give it a stir. Taste and adjust with more seasoning if needed.
• Top with chopped coriander, squeeze in some lemon juice and serve hot.