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These drunken mussels are cooked in a quick and easy white wine broth and anchovies, and they taste great.
Drunk Mussels
I like these mussels, especially when they are made with lots of garlic and white wine. Serve with toast or toast and soak in a delicious broth. Anchovies add a complex salty taste and are not fishy-so don’t ignore them! Best of all, this dish can be cooked in less than 20 minutes. If you like mussels, here are some simpler mussel recipes that I like, Piri Piri steamed mussels and Mussels from Diavolo.
We like to order mussels, but they are also one of the easiest foods to cook! They only take a few minutes and add them to your favorite broth. Here, I use garlic, white wine and anchovies and crushed red pepper flakes. The taste is beyond this world! Use this as an appetizer or main course.
How to clean mussels before cooking
Some mussels are cleaned, but if not, here is how to clean the mussels before cooking. You will want to remove the beard, this is a rope hanging from a mussel shell.
- Rinse and scrub the mussels with cold water.
- To remove the beards of mussels, use your fingers or a paring knife to remove the beards and discard them.
How long should you cook mussels?
Mussels cook very fast! After the sauce is cooked:
- Pour the mussels and cover the pot.
- Shake the pot and boil for one minute.
- Stir the mussels, close the lid, and cook for a few minutes until the shells begin to open. This takes about 3 to 5 minutes. Once the shell is opened, they are ready. Throw away any unopened mussels.
What to serve with mussels in white wine sauce
These mussels in white wine sauce are delicious with pasta, like angel hair or screws. You can also use toast or toast to absorb the sauce.
Variety:
- wine: Use good liquor! Do not use “cooking wine”. If you don’t like cooking with wine, use more broth.
- Spicy: If you like light food, omit the crushed red pepper.
More mussel recipes you will love:
Drunk Mussels
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These drunken mussels are cooked in a quick and easy white wine broth and anchovies, and they taste great.
- 2 lb Live mussels, Approximately 44
- 1 Spoon butter
- 1 Spoon Extra virgin olive oil
- 4 to 6 Canned anchovies
- 4 clove garlic, minced
- 1/4 teaspoon Crushed red pepper flakes
- 3/4 Cup Liquor
- 3/4 Cup vegetable soup
- Coarse salt and freshly ground black pepper, To taste
- 1/3 Cup Chopped fresh flat leaf parsley
- Sliced toasted or toasted French bread, Optional for serving and dipping into delicious broth
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Rinse and scrub the mussels under cold water.
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Use your fingers or a paring knife to remove the beard (string hanging from the mussel shell) and discard.
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Add butter, oil, and anchovies to a large pot over medium heat. Cook until the anchovies decompose, about 1 minute. Add garlic and red pepper flakes and let it sizzle for about 30 seconds.
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Quickly pour the wine and broth into the pot and season with salt and black pepper.
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Bring the sauce to a boil, cook for 3 to 4 minutes, then add the mussels, and close the lid immediately. Shake the pot and boil for 1 minute.
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Stir the mussels, close the lid, and cook for 3 to 4 minutes, until the shells begin to open.
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Stir in the parsley. If needed, it can be eaten with toast.
Serve: 11Mussels and Broth, Calories: 307Kcal, carbohydrate: 11G, protein: 29G, fat: 12G, Saturated fat: 3.5G, cholesterol: 75.5Milligrams, sodium: 858.5Milligrams, fiber: 0.5G, sugar: 0.5G
Key words: Garlic mussels, mussels white wine, mussels
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