- 2 pounds mussels, cleaned and debearded
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 cups white wine
- 1 cup chopped fresh flat-leaf parsley
- lemon wedges for garnish
Melt butter in a large stock pot over medium heat. Add garlic and sautée for 1 minute. Add red and black pepper and lemon zest, stirring for another minute.
Add the wine and bring to a boil. Add the mussels and cover. Shake pot and let boil for 1 minute.
Stir mussels, replace cover, and let boil for another 2 minutes. Once the shells begin to open, add parsley then cover pot and cook until all shells are open, about a minute or 2.