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Drunken Mussels

5 from 5 votes

These Drunken Mussels cook in a quick and easy, garlicky white wine-broth sauce with anchovies for ultimate flavor.

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 4 servings

Course: Dinner

Cuisine: Italian

Ingredients

2 pounds live mussels (about 44)
1 tablespoon butter ((use vegan butter for DF))
1 tablespoon extra virgin olive oil
4 to 6 jarred anchovies
4 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes
3/4 cup white wine
3/4 cup vegetable broth
kosher salt and freshly ground black pepper (to taste)
1/3 cup chopped fresh flat-leaf parsley
sliced grilled or broiled french bread (optional for serving and dipping into the yummy broth)

Instructions

Rinse and scrub mussels under cold water.
Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
Add butter, oil and anchovies to a large pot over medium heat. Cook until the anchovies break down, about 1 minute. Add garlic and red pepper flakes and let sizzle for about 30 seconds.
Quickly pour in wine and broth into the pan and season with salt and black pepper, to taste.
Bring sauce to a boil and cook 3 to 4 minutes, then stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
Stir mussels, cover, and let boil for 3 to 4 minutes until the shells begin to open.
Stir in parsley. Serve with grilled bread, if desired.

Video

Nutrition

Serving: 11mussels plus broth, Calories: 307kcal, Carbohydrates: 11g, Protein: 29g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 75.5mg, Sodium: 858.5mg, Fiber: 0.5g, Sugar: 0.5g

- WW Points: 4

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