15 Minute Drunken Mussels

Prep Time

5 min

Prep Notes

If you've never prepared mussels, I recommend watching this quick video on how to clean, de-beard, and store them. I used to be intimidated by cooking shellfish, but I found that once I knew how, it was really easy! Now I make mussels when I don't have a lot of time to cook dinner, but want something a little bit on the fancier side. They also make a great appetizer if you're having steak for dinner. 

Cooking Time

10 min


4 servings


1 pound mussels (fresh or frozen), cleaned and de-bearded

1 tbsp butter

1 large shallot, chopped finely

2 cloves garlic, crushed

1/2 tsp red pepper flakes

1 small tomato, diced

3 cups dry white wine (I use Chardonnay)

salt and pepper, to taste

chopped fresh parsley (for garnish)


1. Melt butter in a saucepan on medium heat.

2. Add shallots and garlic, stirring until shallots become translucent (about 5 min).

3. Add tomatoes, red pepper flakes, and white wine and bring sauce to a boil.

4. Add in mussels, cover pot, and cook on medium-high until all shells have opened (approximately 5 minutes).

Serve with fresh cut parsley and lemon wedges as a garnish, with crusty French bread on the side.