Cozze al Vermut

Mussels with vermouth, butter, and cream!

Ingredients

2 tablespoons extra-virgin olive oil

2 shallots, minced

4 garlic cloves, minced

2 pounds mussels, cleaned

1 cup dry vermouth

1/2 cup heavy cream

4 tablespoons butter

2 tablespoons chopped parsley

1 tablespoon salt

Instructions

1. Heat the olive oil in a large pot over medium heat. Sauté shallots and garlic for about 3 minutes.

2. Increase heat to medium high and add the mussels, vermouth, cream, butter, parsley, and salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 minutes.

3. Divide the mussels and the juices between 2 bowls.

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Cozze al Vermut

Yield: 2

Author: Alicia Shevetone

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Mussels with vermouth!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 4 garlic cloves, minced
• 2 pounds mussels, cleaned
• 1 cup dry vermouth
• 1/2 cup heavy cream
• 4 tablespoons butter
• 2 tablespoons chopped parsley
• 1 tablespoon salt

Instructions

1. Heat the olive oil in a large pot over medium heat. Sauté shallots and garlic for about 3 minutes. 
2. Increase heat to medium high and add the mussels, vermouth, cream, butter, parsley, and salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 minutes. 
3. Divide the mussels and the juices between 2 bowls.

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