Big Mussels with Garlic and Vermouth (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 2 |
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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:
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.
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