Cooking Corner: Drunken Mussels

Anyone who know’s me know’s about my slight obsession with all things seafood. Recently, I’ve had a thing for mussels. I seriously LOVE how easy they are to prepare (takes no time) and the best part is that there are tons of different ways to prepare them. It’s all about the sauce here. 

In this particular receipe that I came across, the base of the sauce is wine (who doesn’t love wine??) 

Super easy to prepare & they taste absolutely divine! Don’t take my word for it..try it out for yourself. 

Recipe spied @ allrecipes


Original recipe makes 2 servings 

  •  2 tablespoons
  •  4 cloves
    garlic, minced
  •  1/2 teaspoon
    red pepper flakes, or to taste
  •  1 lemon, zested
  •  2 cups white
    wine (I used a dry Chardonnay)
  •  freshly ground
    black pepper to taste
  •  2 pounds
    mussels, cleaned and debearded
  •  1 cup chopped
    fresh flat-leaf parsley
  •  2 slices bread,
  •  2 lemon wedges
    for garnish

I always enjoy putting my own spin on recipies that I find. This time, I added two table spoons of goya sofrito. Really adds a punch of flavor to this dish. It was also my trick to thickening the sauce a bit. 


  1.  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.
  2. 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.
  3. Stir mussels & add sofrito then 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.
  4. Serve with grilled bread and lemon

**Always remember to de-beard and wash mussels throughly before cooking. Click here for directions.

Happy eating! 



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