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.
Originally Submitted
8/2/2017
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