Drunken Mussels
A steaming bowl of mussels in a delicious, savory broth with some crusty bread to dip in it...paired with an amazing glass of white wine. What a meal! This mussels recipe is one of my favorites because it's super easy, a total crowd pleaser, and yummy every single time.
Equipment
- A Covered Saucepan
Ingredients
- 2lbs Live Mussels, debearded and scrubbed
- 2 tbsp Unsalted Butter
- 1 Leek, thinly sliced
- 1 Shallot, thinly sliced
- 2 Bay Leaves
- 1 cup White Wine, I used an Albarino, since it has a nice mineral taste which complements the mussels.
- 2 tbsp Unsweetened Oat Creamer, if you eat dairy, you can use heavy cream or half and half as a substitute!
- 1 Lemon, zested and juiced
- 2 tbsp fresh Parsley, minced
- Salt, to taste
- Pepper, to taste
- 1 slice Rustic Sourdough Bread, 1” thick, with a drizzle of EVOO on top
Instructions
- Preheat your oven to 450º F. Examine the mussels one by one. If the shells are gritty, scrub them of debris. If they have beards (the little bits of clumpy hair that stick out from between their shells), hold the shell with a kitchen towel, for grip, and grab the beard with your fingers, pulling towards the hinge of the shell until it comes off. Discard the beards. Next, tap each open shell with a knife; live mussels will react by slowly closing their shells to protect themselves. Any mussel that doesn’t close after a few taps is probably dead, so its best to discard.
- Melt 1 tbsp of butter in a large saucepan over medium-low heat. Add the leek, shallot, garlic, and bay leaves to the pan, and season with salt and pepper, stirring every few minutes until the vegetables are softened (about 8-10 minutes).
- Add your bread to the oven and toast until nicely browned and crunchy. Add the wine to the pan, increasing the flame to high and bringing the mixture to a boil. Allow the wine to reduce by half, (about 2 minutes). Add the mussels to the pan, cover with a lid, and cook, shaking the pan continually, for about 2-3 minutes, checking under the lid every 30 seconds. The mussels are ready when all shells have opened wide. Turn off the stove, transfer the mussels to a bowl with tongs, but leave the broth in the pan.
- Add the remaining butter to the broth with the creamer. Re-add the mussels back to the pot with the lemon juice, lemon zest, and parsley. Transfer the mussels and the the broth to a serving bowl, and enjoy with your crunchy bread and a glass of wine!
Nutrition
Nutrition Facts
Drunken Mussels
Amount Per Serving (8 oz)
Calories 372
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 32mg11%
Sodium 220mg10%
Potassium 403mg12%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 8g9%
Protein 7g14%
Vitamin A 1462IU29%
Vitamin C 41mg50%
Calcium 83mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!