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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Ray's Eye for the Hungry Guy

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

Yield:: 2 servings

Level:: Easy

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.

My Private Notes

Name: Big Mussels with Garlic and Vermouth
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H12M0.000S
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

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