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Loaded Mussels with shallots, garlic, peppers, corn, wine, chicken broth and more! This image is a close up of the finished dish with the mussels now open and ready to serve.
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5 from 1 vote

Drunken Loaded Mussels

Seafood lovers rejoice! These delicious and Easy Loaded Mussels are loaded with shallots, garlic, peppers, corn and other amazing seasonings. A must try!
Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer, Snack
Cuisine: American, Caribbean, Dominican, Latin, Latin Fusion
Keyword: best mussels recipe, clams, clams recipe, drunken mussels, easy mussels recipe, how to clean mussels, how to cook mussels, loaded mussels recipe, mussels, mussels in white wine sauce, quick mussels recipe, seafood recipe
Servings: 4 people

Ingredients

  • 3 tbsp butter I used unsalted
  • 1 - 1/2 tsp garlic minced
  • 1/4 red bell pepper sliced and slices halved, other color fine too
  • 1/4 orange bell pepper sliced and slices halved, other color fine too
  • 1/4 small onion chopped
  • 1/4 cup white shoepeg corn, I use Green Giant canned sub with yellow corn if needed
  • 1/4 tsp Bijol condiment or a few saffron threads
  • zest of a lemon reserve lemon, slice in wedges for serving
  • 1 cup preferred white wine I used Pinot Grigio
  • 1 cup chicken broth
  • red pepper flakes to taste they are spicy, add as desired, or leave out
  • 1/2 tsp finely chopped parsley
  • 2 lbs mussels cleaned thoroughly

Instructions

  • Melt butter in a large deep skillet over medium heat.
  • Add shallots and allow to develop it's sweetness for about 1 minute.
  • Add garlic and cook for about 30 seconds.
  • Add peppers, red pepper flakes (if desired), black pepper, Bijol (or saffron) and stir well.
  • Add lemon zest. Stir.
  • Add wine and reduce to about half.
  • Add the chicken broth and corn, cover and bring to a boil.
  • When its up to a boil, add the mussels. Cover and cook for about 4 minutes.
  • After the 4 minutes, stir to make sure the broth is over the opened mussels.
  • If any mussels remain unopened, give it another minute.
  • Once that minute is up, remove the mussels to a serving dish.
  • Make sure that you discard any mussels that didn't open up.
  • Drizzle the broth over the mussels.
  • Sprinkle with finely chopped parsley.
  • Cut the lemon you zested into wedges and place around the mussels. These you will squeeze, if desired, over the mussels.
  • Serve with toasted or grilled bread to soak up the broth.

Video

Notes

Important note about mussels after cooking:
If after cooking your mussels, you find any that didn't open, discard them. They are no good. I tend to throw away even when slightly open because I will not take any chances.