Ingredients
- 2 tbsp Unsalted Butter
- 4 whole Garlic Cloves Minced
- 1 whole Lemon Zested
- 1 cup White Wine
- 2 lbs Mussels Cleaned & Beards Removed
- 1 cup Fresh Parsley Chopped
- .5 loaf Fresh Sourdough Bread
- 1 pinch Ground Pepper
Servings: People
Instructions
- Step 1.) Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds
- Step 2.) Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
- Step 3.) Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Step 4.) 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.
- Step 5.) Slice bread into thick slices and grill for 1 minute on each side.
- Step 6.) Pour Mussels into serving bowl and serve with grilled bread and lemon wedge.
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