This mussels recipe is seriously delicious and 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! Serve with grilled bread for a perfect way to mop up the broth.
Ingredients
- butter: 2 Tbsp
- garlic: 4 clove (minced)
- lemon, zested: 1 piece
- red pepper flakes: 0.5 tsp (to taste)
- white wine: 2 cups
- black pepper: (to taste, freshly ground)
- mussels, cleaned and debearded: 2 pound
- fresh flat-leaf parsley: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
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Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
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Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
