Drunken Mussels Recipes

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.

Steps:

• Place Ale & Butter in sauce pan over medium to low heat.
• When butter is melted add leeks, garlic & chili powder.
• Bring to a simmer and let reduce half way.
• Add milk. Bring back to a simmer for about 5 minutes.
• Taste test. For spicier taste buds add more chili powder. Garlic lovers add more garlic.
• Steam mussels until open. Pour sauce over mussels.
• Squeeze juice from lemon over mussels.
• NOTE: I like to double or even triple the recipe & steam the mussels in the sauce. Fresh bread for dunking is a must with my family. I have added a small amount of saffron or tarragon to the sauce for another unique flavor. To stretch the recipe you can always add more milk or the broth from the steamed mussels works well too.

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.