with Vermouth

Ingredients

• 4 tablespoons butter or olive oil
• 2 garlic cloves, minced
• 1 large onion, diced
• 1 1/2 cups water
• 1 1/2 cups white wine
• 1/4 cup vermouth
• 96 small to medium mussels
• 2 tablespoons chopped parsley
• 2 loaves crusty bread, for dipping

Instructions

1. In a large stockpot, heat the butter over medium-high heat and add the garlic and onions. Sauté 4 to 5 minutes, until onions are glassy.

2. Pour in the water, wine, and vermouth and bring to a boil. Add the mussels, shake the pot to distribute evenly, and cover. Cook until the shells open, 5 to 6 minutes. Remove and discard any unopened shells.

3. To serve, place mussels in a serving bowl filled with the cooking broth and set on a table with crusty bread for dipping.

Note: Use the mussel shell like a tweezer to remove the mollusk.

Shown with Steamed Clams

Other Seafod Recipes

Clambake
Curried Mussels in Coconut Milk
Salmon Cakes
Seafood Paella
Seafood Platters for Eight
Spicy Crab Rolls
Steamed Clams