- Level: Easy
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
- Yield: 2 servings
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.
