Drunken Mussels

Directions:

1. Turn the side burner on high heat and preheat the wok for a few minutes.
2. Add and melt the butter.
3. Add the garlic and allow it to sauté for 45 seconds.
4. Add the red pepper flakes, lemon zest and sauté, stirring the ingredients for about 30 seconds.
5. Add the white wine and add the black pepper, and stir.
6. Place a lid on top of the white wine mix and bring to a boil.
7. Once boiling add the mussels, stir and cover quickly. 
8. Allow the mussels to cook for about a minute, allowing them to boil in the wine sauce.
9. Open the lid, stir the mussels, add cover right away cooking for another 2 minutes.
10. Once the shells start to open, open the lid, add the parsley, stir and finish cooking till all the shells are open, about 2 to 3 more minutes. Be careful not to overcook the mussels.
11. To serve, place the mussels into a large, decorative platter or leave inside the wok for wow factor. Place a smaller serving bowl for each guest along with some grilled bread and lemon wedges. Don’t forget to place a large empty bowl on the table for all the shells. Enjoy!

Cooking Tips:

• On the side burner, preheat the wok, getting the stainless steel surface nice and hot before cooking.
• This recipe requires a lid to be placed on top of the wok for the mussels to steam open.
• Before you start, check to make sure the lid fits snug on the wok, creating a tight seal.
• Be careful not to over cook the garlic mix before adding the wine.
• We don’t want toasted, brown garlic slivers for this particular dish.