This seriously delicious drunken mussels recipe is one ofthe quickest shellfish preparations known to man. Bring a flavorful, wine-basedbroth to a boil; add mussels and cover; cook until they open, and eat. That’sit!Of course, before this big bowl of awesome can happen, you needto get everything prepped and ready to go. You long time foodwishers know thisis called “mise en place,” which is just culinary lingo for organizingyour ingredients.
Speaking of ingredients, most large seafood departmentsstock P.E.I. mussels, but if you can’t find them, this works beautifully withclams as well. Clearly, this is one of those primary recipes that can betwisted and tweaked in hundreds of ways by using different beverages, peppers,citrus, and herbs. I hope you give this a try soon. Enjoy!
For 2 Portions:2 pounds mussels2 tbsp butter4-5 cloves of garlic mincedred pepper flakes to taste zest from one large lemon2 cups white winefreshly ground black pepper to tastehandful of chopped Italian parsleygrilled bread and lemon to garnish
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