Drunken Mussels in Garlic Butter Sauce
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: serves 2
  • 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
  • Garnish:
  • 2 stalks coriander / cilantro – chopped
  • Half lemon – cut into wedges
  1. Clean your mussels and put them into a large bowl filled with cool water. Refrigerate until ready to use.
  2. 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.
  3. Add in white wine, anchovy powder / stock, salt and pepper, turn up heat to high and bring to boil.
  4. Put in the mussels and cover with lid. Shake the pot gently to move the mussels around.
  5. 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.
  6. Add in heavy cream / milk and give it a stir. Taste and adjust with more seasoning if needed.
  7. Top with chopped coriander, squeeze in some lemon juice and serve hot.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/02/19/drunken-mussels-in-garlic-butter-sauce/