| Level: | Easy |
| Total: | 12 min |
| Prep: | 5 min |
| Cook: | 7 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 484 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 41 g |
| Cholesterol | 95 mg |
| Sodium | 1060 mg |
Reviews
I didn’t have high expectations because the recipe was so simple, but I read the reviews and gave it a try. Fantastic, simple and good, and great dipping
Very good! this is one of the best recipes!!
This was a very simple recipe and my whole family enjoyed it. I usually do not eat seafood, but now I am hooked.
Every Friday this winter we enjoy a different mussel recipe with a crusty bread and a nice wine. The vermouth and garlic in this easy recipe give the mussels a lovely perfume. Great broth for dipping!
I probably bought some poor qualtiy mussels, or over cooked it. But it was still good!!!
great to the taste,could eat a whole pan.
I made this with Linguine with Shrimp Scampi and after we were all done, my husband of 6 years looks to me and says “Honey, I think this is the best meal you have ever made”.
I don’t think I need to explain any further!
I really enjoyed this recipe, it is easy and makes a wonderful broth. Soaks up great in french baquette. I will try adding cream next time.
I loved this recipe. I was always afraid to make mussels or clams and this was my first. So Easy too. I used the vermouth and added heavy cream to make it like Carrabba’s restaurant.
I try this recipe and is so easy and delicious! keep going rachel, I love your show. sandy