Drunken Mussels Recipe – Mussels Steamed in a Garlic, Lemon & Wine Broth

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13 thoughts on “Drunken Mussels Recipe – Mussels Steamed in a Garlic, Lemon & Wine Broth

  1. I would like to add fresh, peeled, deveined shrimp and mini lobster tails. How is that done, Chef John?

  2. "If you don't want to use alcohol that's okay you can use clam juice or some water. Is it just as good? Of course not. It's not even close!" Best quote ever

  3. Hey Folks, I tried this recipe and was not happy with the way it turned out. But then I added grilled onions, diced tomatoes with green chilies and then I substituted beer instead of wine and I loved it. Give it a try if you don't believe me

  4. horrible. parsley killed the taste of our fresh muscles. I should have known. it masked the sweet, salty, fresh taste of the sea. ugh. the fresh parsley to finish.. ruins it. We had to dump the whole batch. bought another batch of muscles and went back to our basic recipe.

  5. Worked a buffet that served mussels every night with various sauces, and the best seller was one I called 'ketchup sauce', lol. Onions, garlic, siracha, msg, ketchup, roll the mussels around (15 lbs at a time) and thicken a bit with corn starch – hurrah.

  6. Totally untrue about discarding unopened mussels. If a mussel has gone bad you will know it, that shit stinks.

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