Mikes Drunken Mussels Recipes
DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
MIKE'S DRUNKEN MUSSELS
Shying away from the typical tomato or wine based steamed mussel recipe? This one features tequila and lime and it as easy as 1..2..3 to prepare! Serve right away with some crusty Italian bread to soak up the juice.
Provided by LEAH72
Categories Seafood Shellfish Mussels
Time 40m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 132.2 calories, Carbohydrate 5.7 g, Cholesterol 17.8 mg, Fat 1.8 g, Fiber 1.3 g, Protein 7.4 g, SaturatedFat 0.2 g, Sodium 174 mg, Sugar 2.1 g
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- To store the Mussels - Place the mussels in a perforated pan so that any liquid can drip through. The mussels must be able to breathe or they will suffocate. Cover the mussels with a damp towel, preferably one that isn’t fuzzy. They like to close their shells on things and the fuzzies might end up in your dish. Fill two Ziploc bags halfway with ice and place the bags on top of the mussels. Store the mussels in the refrigerator until ready to use, the sooner the better.
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- Heat a sauce pot and melt 1 Tablespoon of butter. Sweat the shallot and garlic and fennel until fragrant. Immediately pour in the wine and bring to a boil. Add the mussels and reduce the wine to a simmer, cover the pot and steam 3-5 minutes until the mussels have opened wide their shells. Discard any mussels that didn’t open all the way. Remove the rest of the mussels and hold in a bowl.
- Simmer the wine for an additional few minutes to bring the flavors together. Turn off the heat and stir in the butter and parsley. Taste and add Salt if necessary or more butter. Pour sauce over the mussels, leaving the last bit of sauce in the pot if it has grit in it. Serve with toasted bread if desired.
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- Rinse mussels thoroughly under cold water. Using your fingers or paring knife, remove the beards (strings that hang from the mussel shells) and discard.
- Add minced garlic and chopped shallots, cook until shallots are translucent and soft. About 3 minutes.
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