Drunken Mussels Recipe

Previous Next

Cook Time: 10 minutes

Ingredients (2 servings):

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 lemon, zested
• teaspoon 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

Directions:

1. Gather all the ingredients before starting.
2. In a large stockpot, melt the butter over medium heat.
3. Add minced garlic to the pot and saut for about 30 seconds until fragrant.
4. Stir in the lemon zest and red pepper flakes, cooking for another 45 seconds to release their flavors.
5. Quickly pour the white wine into the pot and season with freshly ground black pepper to taste.
6. Bring the mixture to a boil, then add the mussels. Cover the pot immediately.
7. Shake the pot gently and let it boil for 1 minute.
8. Stir the mussels, replace the cover, and continue to boil for an additional 2 minutes. The mussels' shells will start to open at this point.
9. Once the shells are open, stir in the chopped parsley, cover the pot again, and cook for 1-3 more minutes until all the shells are fully open.
10. Serve hot and enjoy!

Nutrition Facts (per serving):

Nutrition Component	Amount per Serving
Calories	718 kcal
Total Fat	22g
Saturated Fat	9g
Cholesterol	158mg
Sodium	1411mg
Total Carbohydrate	27g
Dietary Fiber	1g
Protein	56g
Vitamin C	78mg
Calcium	197mg
Iron	21mg
Potassium	1833mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Drunken Mussels is a classic seafood dish that infuses fresh mussels with the rich flavors of white wine, garlic, lemon zest, and a touch of heat from red pepper flakes. This dish is both simple to make and brimming with robust, aromatic flavors. Known for its tender mussels and the flavorful wine-infused broth, Drunken Mussels are beloved by seafood enthusiasts worldwide. Below, we explore its origins, regional variations, differences from similar dishes, and interesting facts about this crowd-pleasing recipe.

History of Drunken Mussels

Drunken Mussels are believed to have originated in the coastal regions of Europe, particularly in France, where mussels are commonly harvested from the rich waters of the Atlantic. The name "drunken" refers to the cooking process, where the mussels are essentially "steeped" in wine (often white wine), adding a deep, complex flavor to the seafood. While similar recipes exist in various coastal regions worldwide, the technique of cooking mussels in wine has been a staple in French and Belgian culinary traditions for centuries.

Regional Features and Variations

Drunken Mussels are a dish with many variations depending on the region. In France, the most common preparation involves white wine, garlic, butter, and herbs, such as parsley. In Belgium, a more traditional recipe might include beer instead of wine, reflecting the country's long-standing brewing culture. Some Mediterranean versions incorporate tomatoes, basil, and even a splash of olive oil, giving the dish a distinctly Italian or Spanish flair. Additionally, regional preferences often dictate the choice of herbs, with parsley being a common garnish but thyme or rosemary being used in other variations.

What Makes Drunken Mussels Different

While Drunken Mussels share some similarities with other mussel dishes, such as Moules Marinires (a classic French recipe of mussels cooked in white wine), the key difference lies in the preparation and the flavor profile. The addition of lemon zest, red pepper flakes, and the emphasis on a rich, buttery wine sauce sets Drunken Mussels apart. Unlike some recipes where mussels are cooked in a lighter broth, Drunken Mussels are characterized by their deep, indulgent sauce, which is perfect for dipping bread into. The method of sauting garlic and spices before adding the wine adds an extra layer of flavor complexity.

Where Drunken Mussels Are Usually Served

Drunken Mussels are typically served in coastal restaurants, especially in regions known for fresh seafood. In France, Belgium, and parts of Spain, the dish is a popular choice in seaside bistros and brasseries. It's often accompanied by crusty bread or fries (in Belgium, it is commonly paired with "frites"). The dish is also a favorite for home gatherings, especially in the summer when mussels are abundant. It's perfect for a casual dinner or a special occasion, often enjoyed with a glass of crisp white wine or, in some variations, beer.

Interesting Facts About Drunken Mussels

• The term "drunken" refers not to the alcoholic content of the dish but rather to the technique of simmering mussels in a flavorful wine-based broth.
• In some parts of the world, Drunken Mussels are made with beer instead of wine, showcasing local beverage preferences and creating a different but equally delicious flavor profile.
• Drunken Mussels are incredibly versatile they can be served as a main dish with pasta or as an appetizer with crusty bread to soak up the flavorful broth.
• Not only are mussels a delicious seafood choice, but they are also considered a sustainable option. Mussels are filter feeders, meaning they clean the water as they grow, making them an environmentally friendly choice for seafood lovers.

Whether you're looking for a dish to impress guests or a simple seafood dinner, Drunken Mussels provide a delightful way to enjoy the natural sweetness of fresh mussels with the depth of white wine and aromatic spices. This dish is sure to become a favorite in your culinary repertoire!

FAQ about Drunken Mussels Recipe

Comments