If you are a shellfish lover, then this Drunken Mussels in Garlic Butter Sauce recipe is made for you. Mussels are inexpensive (I got mine for just under $3!) yet good enough to serve and impress most diners at the table.
In BNF household, we love to cook our mussels in white wine (lots of it) and garlic butter sauce. I think the sauce is the essence of this dish. To heighten the umami-ness, I’ve added one of my secret ingredient – anchovy powder to the sauce. I found it at a Korean Supermarket and has been lacing many seafood dishes with it. If you don’t have it, it is not a big deal. You could definitely substitute with other types of seafood or even chicken stock. Tiger likes to dunk his garlic bread into the sauce so in this recipe, the amount of liquid used is more than most other recipes.
If you are buying fresh mussels like I did, it is worth taking some time to check out this detailed article on how to clean and debeard mussels. Otherwise, you could also get those cleaned frozen mussels which come in vacuum packs. I’ve tried both types and personally, I have no qualms about using pre-packed mussels as they are frozen at the peak of their freshness, the quality is definitely not compromised. Only thing is they cost 50% more than fresh mussels so…
1lbs (450 g) mussels
2 tbsp (28 g) unsalted butter
1 tbsp veg oil (I’m using Grapeseed)
3 cloves garlic – minced
1 medium shallot – minced
½ cup (140 ml) white wine (I’m using Chardonnay)
2 tsp anchovy powder + ¼ cup water (if unavailable, substitute with ¼ cup (60 ml) of clam juice or stock)
½ tsp salt
Dash of black pepper
3 tbsp (45 ml) heavy cream / milk
2 stalks coriander / cilantro – chopped
Half lemon – cut into wedges
Serves 2 – 3
Clean your mussels and put them into a large bowl filled with cool water. Refrigerate until ready to use.
In a medium pot, heat the butter and oil and add in the garlic and shallot. Cook over medium heat for 2 mins until fragrant.
Add in white wine, anchovy powder / stock, salt and pepper, turn up heat to high and bring to boil.
Put in the mussels and cover with lid. Shake the pot gently to move the mussels around.
After 3 – 5 mins, open the lid and once the shells are open, they are done. Do not overcook the mussels as they will shrink and turn rubbery.
Add in heavy cream / milk and give it a stir. Taste and adjust with more seasoning if needed.
Top with chopped coriander, squeeze in some lemon juice and serve hot.