Max's Drunken Honey Mussels Recipe

Exploring the Richness of Honey Mussels, Salt Springs Mussels, and PEI Mussels

Let's dive into the world of mussels, where each variety offers a distinct taste of the sea. At Four Star Seafood, we're excited to introduce you to our selection of Honey Mussels, Salt Springs Mussels, and PEI Mussels. These ocean gems bring a burst of flavor to your kitchen and open up a world of culinary possibilities.

Understanding Honey Mussels: Sweetness from the Sea

Honey Mussels, harvested from pristine waters, boast a subtly sweet flavor that delights the palate. Their tender flesh and delicate taste make them a versatile ingredient for a range of dishes. Whether steamed, grilled, or added to pasta, Honey Mussels add a touch of oceanic sweetness to every bite.

Exploring the Robustness of Salt Springs Mussels

Salt Springs Mussels, known for their bold flavor profile, bring a taste of the untamed ocean to your table. Grown in nutrient-rich waters, these mussels develop a rich, briny taste that pairs perfectly with hearty sauces and bold spices. With their firm texture and complex flavor, Salt Springs Mussels are a favorite among chefs seeking to add depth to their dishes.

Embracing the Tradition of PEI Mussels

PEI Mussels, cultivated in the cool, clean waters of Prince Edward Island, embody a centuries-old tradition of seafood excellence. Their delicate flavor and tender texture reflect the pristine environment in which they're grown. Whether enjoyed in classic French preparations or innovative seafood creations, PEI Mussels offer a taste of maritime heritage that's unmatched.

Chef's Tips for Mussel Mastery

  • Selecting the Best: Look for mussels with tightly closed shells or ones that close when tapped lightly. This indicates freshness and ensures the best flavor.

  • Keep it Simple: Let the natural flavor of mussels shine by using minimal ingredients. A combination of garlic, white wine, and herbs is all you need to enhance their taste.

  • Timing is Key: Avoid overcooking mussels, as this can result in tough, rubbery meat. Cook them just until the shells open, then promptly remove them from the heat.

  • Get Creative: Experiment with different flavor combinations and cooking techniques to discover new ways to enjoy mussels.

With these insights and our diverse selection of mussels, you're ready to embark on a culinary adventure that celebrates the richness of the sea.

Now, let's start cooking with Max's Drunken Mussels recipe.


  • 2 pounds of Honey Mussels (or substitute with Salt Springs or PEI Mussels)
  • 1 tablespoon of butter (or regular unsalted butter or vegan butter can be used as well if preferred)
  • 1 tablespoon of extra virgin olive oil
  • 6 cured anchovies
  • 4 cloves of garlic, minced
  • ¼ teaspoon of crushed red pepper flakes
  • ¾ cup of white wine
  • ¾ cup of broth (seafood stock or vegetable stock are great options)
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup of fresh flat-leaf parsley, chopped


  1. Prep the Mussels:

    • Rinse the mussels under cold water, scrubbing off any debris. Remove any beards (if present) by pulling them firmly towards the hinge of the shell. Discard any mussels that are open and do not close when tapped.
  2. Prepare the Ingredients:

    • Mince the garlic, chop the parsley, and set aside.
    • Drain the anchovies from the jar and chop them finely.
  3. Cooking Process:

    • In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted.
    • Add the chopped anchovies to the pot and sauté for about 1-2 minutes, breaking them apart with a spoon until they dissolve into the oil.
    • Add the minced garlic and crushed red pepper flakes to the pot and cook for another 1-2 minutes until fragrant.
  4. Adding the Mussels:

    • Increase the heat to medium-high and pour in the white wine and vegetable broth. Bring the liquid to a simmer.
    • Carefully add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that have not opened after cooking.
  5. Finishing Touches:

    • Season the broth with kosher salt and freshly ground black pepper to taste.
    • Sprinkle the chopped parsley over the mussels and toss gently to combine.
  6. Serving:

    • Serve the drunken mussels immediately in bowls, with crusty bread or fries on the side to soak up the flavorful broth.
  7. Enjoy!

    • Enjoy this delicious and savory dish any time! It's the perfect meal to enjoy on your own or with friends and family. Buon appetito!

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