Recipe courtesy of Rachael Ray
Big Mussels with Garlic and Vermouth
Total:
12 min
Active:
5 min
Yield:
2 servings
Level:
Easy
Total:
12 min
Active:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Heat pan over medium high heat. Add oil, 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. You'll need a second bowl, for shells.

IDEAS YOU'LL LOVE

Steamed Mussels

Recipe courtesy of Tyler Florence

Big Leafy Green Salad with Goat Cheese Tarts

Recipe courtesy of Nancy Fuller

Big, Brined Herby Turkey

Recipe courtesy of Anne Burrell

Blueberry Blast Smoothie

Recipe courtesy of Ellie Krieger

Mussels

Recipe courtesy of Dory Ford

Mussels

Recipe courtesy of The Brazen Head

Tomales Bay Mussels atop Big Beans Crowned with a dollop of Garlic Mayonnaise

Recipe courtesy of Daniel DeLong|Margaret Grade

Mussel Ceviche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking