Empire’s Treasure® Drunken Mussels


  1. Heat oil in 12 to 14-inch sautoir over medium high heat.
  2. Add onion, garlic, salt, and pepper. Cook for 1-2 minutes.
  3. Pour in wine, whiskey, half, and half, and add chili flakes to pan.
  4. Add mussels and cover with another pan and cook by steaming until shells open.
  5. Add thyme, parsley, lemon juice and lemon zest to pan simmer for 1-2 minutes.
  6. Separate into bowls and serve.


  • 4 lbs Empire's Treasure® Mussels
  • 1 cup Piancone® cooking Chablis wine
  • 1/2 cup Irish whiskey
  • 1 tbsp Roma® Oil, Olive
  • 1 ea Peak Fresh Produce® Onion(s), Red, julienne
  • 2 tbsp Roma Garlic, minced
  • 1 tbsp Peak Fresh Produce® Thyme, Fresh, chopped
  • 2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
  • 1 cup Nature's Best Dairy® Cream, Half-and-Half
  • 2 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 1/2 tsp Roma® Crushed Red Chili Flakes
  • 1/4 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground