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
- 2 tablespoons butter
- 4 cloves garlic , minced
- 1 lemon , zested
- 0.5 teaspoons red pepper flakes , or to taste
- 2 cups white wine
- freshly ground black pepper to taste
- 2 pounds mussels , cleaned and debearded
- 1 cup chopped fresh flat-leaf parsley
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
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.
-
4
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.
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5
Serve and enjoy!
Nutrition Facts
Per serving
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