Drunken Mussels

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The Stuff You Hate On A Stranger’s Food Blog

Mussels are a classic dish, and especially fun to share with a table. In the last few weeks I’ve had it at three or four restaurants so it was time to take a stab at it myself. I tried to compete with them by using so much butter and oil that the wine flavor was completely drowned. I fell short. I don’t know how restaurants do it, because I could still taste the wine, and well that’s not a bad thing. To take it to the next level I’d probably need to use a garlic stock or garlic butter to really reinforce the garlicky buttery goodness under the wine steaming.

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Ingredients

• 2 lbs live mussels

• 1.5 heads of garlic

• 1 tsp chili flakes

• 1 large lemon

• 1/2 cup parsley leaves and small stems

• 1/2 cup butter

• 1/2 cup olive oil

• 1 cup sauvignon blanc

Process

1. sort mussels to remove cracked or already opened shells

2. In a large dutch over or heavy pot melt butter with olive oil

3. add chili flakes, garlic, zest of lemon (if you have the means)

4. sautee until fragrant

5. add wine

6. bring to gentle boil

7. add mussels and cover

8. steam for one minute

9. mix

10. cover and steam one minute

11. add parsley and mix

12. cover and steam until shells have opened

13. serve with fresh or toasted baguettes

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