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

34 Comments

Leave a Reply
  1. 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

  2. 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.

  3. 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.

  4. This is very close to a "buzara recipe". Popular on the dalmatian and Italian coast. Although we add breadcrumbs to thicken the broth.
    Threre is also a red buzara where we add tomato paste. Its one of the more popular ways to eat mussels and shrimp (although I think shrimp is not actually correct here, we call them scampi)

  5. I saw this vid 3 days ago, made it 2 days ago, ate 1.5 LBS as appetizers with bread. Loved it. Kept the other 1.5 LBS frozen. Yesterday, I couldn't stop thinking about it, got it out microwave defrost it to lukewarm only. Made a huge pot of just plain spaghetti with only butter, tossed in the muscles, mixed the warm muscles with hot fresh pasta all in 1 pot. Dude, this is just a simple great recipe. Thanks much for posting, thumb up~!

Leave a Reply

Your email address will not be published. Required fields are marked *