4 tablespoons butter
8 cloves garlic, minced
2 lemon, zested
1 teaspoon red pepper flakes, or to taste
4 cups white wine
freshly ground black pepper to taste
4 pounds mussels, cleaned and debearded
2 cups chopped fresh flat-leaf parsley

Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.

Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.

By John Mitzewich