White wine and fresh garlic liven up a lowly mollusk in this intoxicating dish.

What makes these mussels drunk? A tasty white wine, of course.

This dangerously delicious recipe is one of the easiest and quickest shellfish dishes to prepare. Simply bring the savory, wine-based broth to a boil, add mussels and cover, then cook until they open. Enjoy warm with toast for dipping.

This dish is great served as an appetizer, and it will undoubtedly draw a crowd. You can certainly enjoy it as a main dish, but you might want to offer a salad alongside for a well-balanced dinner.

I made this dish on a chilly Friday evening with my spouse. We were sipping wine and decided to use it in our mussels. You can use beer instead of wine if you prefer a flavor that is less sweet. I would suggest using limes instead of lemons if you take the beer route. I sautéed the onion and garlic in a flavored oil because I think it makes a dish a lot more flavorful, but you can use regular oil if you don’t have the flavored. At the time I didn’t have shallots so I used a sweet onion, but I am sure shallots would be great in this as well.

Once the mussels were done, I just set the entire pan on the table and we took turns dishing out the mollusks and dipping our toast in the tasty sauce. Once we finished off the pan, we felt so good we took our dog out for a brisk walk. Mussels are a very good source of vitamin B12 and iron, so maybe that’s where our burst of energy came from.

For the toast, I suggest something sturdy, like sourdough or a French baguette, which will soak up the delicious juices well. But any bread you like or have around the kitchen will do.

Most fresh seafood markets carry live black mussels in 2 lb. bags. Pick up a bag, and try this quick and easy recipe to serve your family.

Print Recipe
Drunken Mussels
Prep Time 15 minutes
Cook Time 4-5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 4-5 minutes
Servings
people
Ingredients
Instructions
  1. Sauté the onion and garlic in the oil over medium/high until the onions are opaque, about 5 minutes.
  2. Pour the chicken stock, wine and lemon juice in the pan with the onion and garlic
  3. Add the ground mustard, red pepper flakes, salt and pepper and bring to a low boil. Drop in the mussels, sprinkle with parsley and cover.
  4. Cook for about 4 minutes and stir.
  5. All the mussels should all be opened; if not, cover and let them steam another minute.
  6. Remove mussels from heat and throw out any that didn’t open. Serve warm with sliced lemons and toast for dipping.

Photography by James Stefiuk

About The Author

Sandi Grigg

Growing up in a small town in the foothills of North Carolina and attending the University of North Carolina at Charlotte, I always dreamed of living on the coast. After earning my degree in Marketing/Branding I moved to Wilmington and the life my spouse and I have created for ourselves is a blessing beyond words. Together, we enjoy kayaking the Cape Fear, fishing the shores of Carolina Beach and picking up seashells and shark’s teeth. At home, I love to cook and write recipes, play with our dogs, and take on DIY home improvement endeavors. Being a part of the Carolina Marketing Company team has shown me that you really can enjoy your job. I am truly grateful to have a career I love in the city I aspired to be in. Life is grand!

Drunken Mussels

Print Recipe
Drunken Mussels
Prep Time 15 minutes
Cook Time 4-5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 4-5 minutes
Servings
people
Ingredients
Instructions
  1. Sauté the onion and garlic in the oil over medium/high until the onions are opaque, about 5 minutes.
  2. Pour the chicken stock, wine and lemon juice in the pan with the onion and garlic
  3. Add the ground mustard, red pepper flakes, salt and pepper and bring to a low boil. Drop in the mussels, sprinkle with parsley and cover.
  4. Cook for about 4 minutes and stir.
  5. All the mussels should all be opened; if not, cover and let them steam another minute.
  6. Remove mussels from heat and throw out any that didn’t open. Serve warm with sliced lemons and toast for dipping.

About The Author

Sandi Grigg

Growing up in a small town in the foothills of North Carolina and attending the University of North Carolina at Charlotte, I always dreamed of living on the coast. After earning my degree in Marketing/Branding I moved to Wilmington and the life my spouse and I have created for ourselves is a blessing beyond words. Together, we enjoy kayaking the Cape Fear, fishing the shores of Carolina Beach and picking up seashells and shark’s teeth. At home, I love to cook and write recipes, play with our dogs, and take on DIY home improvement endeavors. Being a part of the Carolina Marketing Company team has shown me that you really can enjoy your job. I am truly grateful to have a career I love in the city I aspired to be in. Life is grand!