Big Mussels with Garlic and Vermouth

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


  1. 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.