Flamed Mussels Recipe

Rinse the mussels under cold water to remove any sand or grit. Discard any mussels that are open and don’t close when tapped.

In a large pot, combine the water and white wine. Bring to a boil over medium heat.

Once boiling, add the mussels to the pot. Cover with a lid and steam for about 5-7 minutes, or until the mussels have opened up.

Remove the pot from heat and discard any mussels that did not open.

In a small bowl, combine the sriracha sauce, minced garlic, lime juice, honey, and sesame oil. Mix well to combine.

Taste the sauce and adjust seasoning, if necessary, adding more sriracha for heat or honey for sweetness.

Slice the lemon into quarters without cutting all the way through, so it remains intact at one end.

Sprinkle the salt generously inside the lemon and around the outer surface.

Place the lemon in a jar and cover it with water. Seal the jar and let it sit at room temperature for 24 hours, then refrigerate for at least 3 days before using.

Once the mussels are cooked, place them in a serving bowl.

Drizzle the prepared sriracha sauce over the mussels.

Serve the flamed mussels with pickled lemon on the side for squeezing over the top.