Drunken Mussels
Indulge in these Drunken Mussels, which are prepared swiftly and effortlessly in a savory garlic-infused white wine broth, enhanced with anchovies for an explosion of flavor.
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Ingredients
- 2 pounds live mussels
- 1 tablespoon butter
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup white wine
- 3/4 cup vegetable broth
- kosher salt and freshly ground black pepper
- 1/3 cup chopped fresh flat-leaf parsley
- sliced grilled or broiled french bread
- 4 cloves garlic
- 1 tablespoon extra virgin olive oil
- 4 to 6 jarred anchovies
Instructions
- 1
Clean the mussels thoroughly by rinsing and scrubbing them under cold running water.
- 2
With your fingers or a small knife, carefully remove the beards (the fibrous strands attached to the mussel shells) and discard them.
- 3
In a large pot, combine butter, oil, and anchovies over medium heat. Allow the anchovies to dissolve, which should take about 1 minute. Then, add garlic and red pepper flakes, letting them sizzle for approximately 30 seconds.
- 4
Quickly add the wine and broth to the pot, seasoning the mixture with salt and black pepper according to your preference.
- 5
Bring the sauce to a rolling boil and let it cook for 3 to 4 minutes. Next, add the mussels and cover the pot immediately. Give the pot a gentle shake and let it boil for 1 minute.
- 6
Stir the mussels, cover the pot again, and continue boiling for 3 to 4 minutes until the shells start to open up.
- 7
Mix in the parsley. Serve alongside grilled bread if you like.