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Drunken Mussels


This seriously delicious mussels recipe is one of the quickest shellfish preparations and easy too. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That’s it!


Enough for two people




2 Tablespoons butter or canola oil ( we are not using butter)

4 cloves garlic, minced

Warm bread or rolls

1/2 teaspoon red pepper flakes, or to your taste (we are not using this either)

1 lemon, zested

2 cups white wine

Freshly ground black pepper to taste

2 pounds mussels, cleaned and debearded

1 cup chopped fresh flat-leaf parsley

2 lemon wedges for garnish




1. Melt butter or canola oil in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds.

2. Season with red pepper flakes (optional-we don’t use this) and lemon zest, stirring for about 45 seconds.

3. Quickly pour the wine into the pan and season with black pepper (freshly ground or fine black pepper will do).

4. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

5. Stir mussels, 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.

6. Ladle into wide rim soup bowls, with lemon wedges.

7. Serve with the warm bread and/or rolls to sop up the delicious sauce, your favorite salad, a fruit and cheese platter and glasses of chilled white wine, or in this weather, even better, consider mulled wine.


You’re all set for a warm and cozy meal time with your favorite person.

Make your own fire!


Mulled Wine – Cheers!




Photo: Mulled Red Wine


Easy Mulled Wine Recipe


1. Toss 4 wide strips orange zest with 1/2 cup sugar substitute like Splenda or Agave. Set aside 1 hour.

2. Simmer 1 bottle red wine, 1/2 teaspoon each whole cloves and peppercorns, 3 star anise pods, 2 cinnamon sticks, 1 bay leaf, 1 whole nutmeg, and the sugar sustitute mixture to taste over medium heat, for 15 minutes.

3. Ladle into glasses, leaving the spices and zest in the pan.

4. Garnish with cinnamon sticks and a small peal of orange.





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