Recipe of the Week - Drunken Mussels

/

These Drunken Mussels cook in a quick and easy, garlicky white wine-broth sauce with anchovies for ultimate flavor.

INGREDIENTS

  • 2 pounds live mussels, about 44

  • 1 tablespoon butter

  • 1 tablespoon extra virgin olive oil

  • 4 to 6 jarred anchovies

  • 4 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper flakes

  • 3/4 cup white wine

  • 3/4 cup vegetable broth

  • kosher salt and freshly ground black pepper, to taste

  • 1/3 cup chopped fresh flat-leaf parsley

  • sliced grilled or broiled french bread, optional for serving and dipping into the yummy broth

INSTRUCTIONS

  • Rinse and scrub mussels under cold water.

  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

  • Add butter, oil and anchovies to a large pot over medium heat. Cook until the anchovies break down, about 1 minute. Add garlic and red pepper flakes and let sizzle for about 30 seconds.

  • Quickly pour in wine and broth into the pan and season with salt and black pepper, to taste.

  • Bring sauce to a boil and cook 3 to 4 minutes, then stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

  • Stir mussels, cover, and let boil for 3 to 4 minutes until the shells begin to open.

  • Stir in parsley. Serve with grilled bread, if desired.

Nutrition Information

  • Serving Size: 11 mussels plus broth

  • Calories: 307

  • Carbohydrates: 11g

  • Protein: 29g

  • Fat: 12g

  • Saturated Fat: 3.5g

  • Cholesterol: 75.5mg

  • Sodium: 858.5mg

  • Fiber: 0.5g

  • Sugar: 0.5g