Ingredients
2
2 servings
- •2 tablespoons butter
- •4 cloves garlic, minced
- •1 lemon, zested
- •0.5 teaspoon red pepper flakes, or to taste
- •2 cups white wine
- •freshly ground black pepper to taste
- •2 pounds mussels, cleaned and debearded
- •1 cup chopped fresh flat-leaf parsley
Instructions
- Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
- Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
Nutritional Facts
Per 2 servings
- Calories: 718
- Carbohydrate: 27g
- Fat: 22g
- Fiber: 1g
- Protein: 56g
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