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Melt butter in a large stock pot over medium heat |
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Add garlic and sizzle till its golden brown for approximately 1 minute |
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Add red pepper flakes and lemon zest, stirring for about 1 minute |
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Quickly pour in the Sho Chiku Bai sake and Takara Mirin into the Pan |
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Season with Black Pepper |
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Bring sauce to a boil, stir in mussels, and cover immediately. Shake Pot and let boil for 1 minute |
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Stir mussels quickly, replace cover, and let boil for 2 more minutes. the shells will begin to open |
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Stir in parsley, cover pot, and cook until all shells are open, for about 1 to 3 minutes |
