Drunken Mussels Recipe

Antipasto

1. 1

   Make crostini

   Slice the baguette into 1/2-inch thick slices. Brush both sides lightly with olive oil and sprinkle with a pinch of salt. Toast on a grill pan or in a 375°F (190°C) oven until golden and crisp, about 8–10 minutes. While hot, rub the toast with the cut side of a garlic clove to perfume with garlic.

2. 2

   Prep mussels

   Rinse mussels under cold running water. Pull off any beards and discard any that are cracked or do not close when tapped.

3. 3

   Sauté aromatics

   In a large pot, heat olive oil and butter over medium heat. Add minced garlic and finely chopped shallot; sauté until translucent and fragrant, about 2–3 minutes. Stir in red pepper flakes.

4. 4

   Deglaze and simmer

   Pour in dry white wine. Add bay leaf and a pinch of salt. Increase heat to a simmer and let reduce for 2 minutes to cook off the rawness of the alcohol.

5. 5

   Cook mussels

   Add the cleaned mussels to the pot. Cover and simmer until shells open, 4–7 minutes. Discard any mussels that remain closed.

6. 6

   Finish sauce

   Stir in chopped parsley and lemon juice. Remove bay leaf. Season with salt and black pepper to taste. If you like more heat, add a pinch of red pepper flakes.

7. 7

   Plate and serve

   Spoon the mussels and the garlicky wine sauce into bowls. Arrange the crostini on the side for dipping. Garnish with extra parsley and serve with lemon wedges.