cookmarked logo      
from Bao's cookbook

Drunken Mussels


Adapted from

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • freshly ground black pepper to taste
  • 1 lemon, zested
  • 1/2 cup tomato sauce/pasta sauce
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoon heavy cream
  • 2 pounds mussels, cleaned and debearded
  • 1 cup chopped fresh flat-leaf parsley
  • 2 slices bread, grilled
  • Preparation:
    1. 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. Add tomato sauce.
    2. Pour in wine, broth, heavy cream into the pan and season with black pepper. Bring sauce to a boil and cook/reduce for 5 minutes.
    3. Stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
    4. Stir mussels, replace cover, and let boil for 1 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
    5. Serve with grilled bread and lemon wedge.

      copy recipe

    cookmarked logo