Big Mussels with Garlic and Vermouth

Total Time:
12 min
Prep:
5 min
Cook:
7 min

Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 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 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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