Drunken Mussels – .

These drunken clams cook quickly and easily in a garlic, white wine and anchovy broth sauce for the ultimate flavor.

Drunken clams

I love these mussels, especially when they are made with lots of garlic and white wine. Serve with toasted or grilled bread to soak in this delightful broth. The anchovies give a complex, salty taste that isn't fishy – so don't leave them out! Best of all, this dish cooks in under 20 minutes. If you love mussels, here are some more easy mussel recipes I love, Steamed Mussels with Piri Piri and Fra Diavolo Mussels.

We love to order mussels, but they are also one of the easiest things to cook! They only take a few minutes, add them to your favorite broth. Here I use garlic, white wine and anchovies with crushed paprika flakes. The taste is out of this world! Serve this as a starter or main course.

Clean the mussels before cooking

Some clams are cleaned, but if not, here's how to clean clams before they are cooked. You should remove the beard, which is the cords hanging from the clam shell.

Rinse and scrub the mussels under cold water.
To debark the clams, remove the whiskers with your fingers or a paring knife and discard them.

How long should you cook mussels?

Mussels cook very quickly! After cooking the sauce:

Add the mussels and cover the pot.
Shake the pot and let it cook for a minute.
Stir the mussels, cover and cook for a few more minutes until the shells start to open. This takes about 3 to 5 minutes. Once the trays are open, they are done. Throw away any clams that won't open.

What to serve with mussels in white wine sauce

These clams in white wine sauce would be delicious served with pasta, like angel hair or fusilli. You can also soak up the sauce with grilled or toasted bread.

Variations:

Wine: Use a white wine that is easy to drink! Do not use "cooking wine". If you prefer not to cook with wine, use more broth.
Spice: If you prefer milder foods, skip the crushed red peppers.

More clam recipes you'll love:

Drunken clams

307 Calories
29 protein
11th carbohydrates
12th Fats

Preparation time: 10 Minutes

Cooking time: fifteen Minutes

Total time: 25th Minutes

These drunken clams cook quickly and easily in a garlic, white wine and anchovy broth sauce for the ultimate flavor.

2 lb live mussels, approx. 44
1 tablespoon butter
1 tablespoon Extra virgin olive oil
4 to 6 canned anchovies
4th Cloves garlic, chopped
1/4 teaspoon crushed pepper flakes
3/4 Cup White wine
3/4 Cup Vegetable broth
kosher salt and freshly ground black pepper, taste
1/3 Cup chopped fresh flat leaf parsley
sliced grilled or fried French bread, optional for serving and dipping into the delicious broth

Rinse and scrub the mussels under cold water.
Use your fingers or a paring knife to remove the beards (threads hanging from the clamshells) and discard them.
Put the butter, oil and anchovies in a large saucepan over medium heat. Cook until the anchovies disintegrate, about 1 minute. Add the garlic and pepper flakes and let them sizzle for about 30 seconds.
Quickly pour the wine and broth into the pan and season with salt and black pepper.
Bring the sauce to a boil and cook for 3 to 4 minutes, then stir in the mussels and cover immediately. Shake the pot and let it boil for 1 minute.
Stir the mussels, cover and cook for 3 to 4 minutes until the shells start to open.
Stir in the parsley. Serve with grilled bread if you like.

Portion: 11thMussels plus broth, Calories: 307kcal, Carbohydrates: 11thG, Protein: 29G, Fat: 12thG, Saturated fatty acids: 3.5G, Cholesterol: 75.5mg, Sodium: 858.5mg, Fiber: 0.5G, Sugar: 0.5G

Keywords: Garlic clams, mussels white wine, mussels