Big Mussels with Garlic and Vermouth

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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