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
Heat the olive oil in a large pot over medium heat. Sauté shallots and garlic for about 3 minutes.
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.
Divide the mussels and the juices between 2 bowls.
Cozze al Vermut
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté shallots and garlic for about 3 minutes.
- 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.
- Divide the mussels and the juices between 2 bowls.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!