The Drunken Mussel Is An Irish Favourite Food

DRUNKEN MUSSELS

Drunken Mussels image

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!

Provided by Chef John

Categories Seafood Shellfish Mussels

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

Steps:

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.
Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
Serve with grilled bread and lemon wedge.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g

THE DRUNKEN MUSSEL IS AN IRISH FAVOURITE

The Drunken Mussel is an Irish Favourite image

St. Patrick's Day is upon us once more, bringing waves of green clothing and face paint, sparkling shamrocks - and most enjoyable of all - cold beer. For those looking for an authentic and fun Irish inspired meal to accompany their celebrations, they need look no further than fresh cultivated Atlantic Canadian drunken mussels.

Provided by Mary Jenny

Categories European

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs fresh blue cultured mussels
1 tablespoon butter or 1 tablespoon margarine
1/4 cup celery, finely chopped
1/4 cup shallots or 1/4 cup sweet onion, finely chopped
1 pinch salt and pepper
12 ounces beer (1 bottle)
1 lemon, cut into wedges
chopped flat leaf parsley

Steps:

Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add the beer and fresh mussels.
Cover and steam over high heat until the mussels are open (6-8 minutes).
Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.

Nutrition Facts : Calories 376.7, Fat 10.4, SaturatedFat 2.8, Cholesterol 111.2, Sodium 1107.5, Carbohydrate 18.2, Fiber 0.3, Sugar 0.3, Protein 45.7

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