Recipe courtesy of Rachael Ray
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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.

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