Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Big Mussels with Garlic and Vermouth

Serve this with a crusty baguette for soaking up the delicious broth!

Serve this with a crusty baguette for soaking up the delicious broth!

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 cloves cracked garlic
  • 1 small red onion, thinly sliced
  • 1 1/2 pounds mussels – ask at counter to check that they have been scrubbed
  • 1/2 cup white dry vermouth
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and pepper

Preparation

Heat pan over medium-high heat. Add EVOO, about two turns of the pan, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells.

Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. Serve with a second bowl, for shells.

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 cloves cracked garlic
  • 1 small red onion, thinly sliced
  • 1 1/2 pounds mussels – ask at counter to check that they have been scrubbed
  • 1/2 cup white dry vermouth
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and pepper

Directions

Heat pan over medium-high heat. Add EVOO, about two turns of the pan, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. Serve with a second bowl, for shells.

Tags:30 Minute Meals, appetizers, dinner, fish and seafood, lunch, sauté, undoRS