Drunken Mussels
Ingreadient
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2 tablespoons butter
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4 cloves garlic, minced
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1 lemon, zested
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½ teaspoon red pepper flakes, or to taste
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2 cups white wine
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freshly ground black pepper to taste
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2 pounds mussels, cleaned and debearded
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1 cup chopped fresh flat-leaf parsley
Direction
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Gather all ingredients.
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Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
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Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
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Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
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Serve and enjoy!
