Steamed mussels in vermouth garlic sauce
From rivet 15 years ago
- 15 minutes to make
- Serves 4
One of the things I miss from the South is the variety of fresh seafood not available in the Midwest. If you have access to fresh mussels you wil love this dish. This is my version of a dish we used to have at a little restaurant in Virginia
Ingredients
- 2 LBS fresh mussels shopping list
- 3 Medium shallots shopping list
- 6 TBSP butter or olive oil shopping list
- 3 cloves Elephant garlic (it's milder than the smaller ones) shopping list
- 2 TBSP fresh basil, chopped fine shopping list
- 3/4 Cup dry vermouth shopping list
- 3/4 Cup Chardonnay shopping list
- 2 TBSP Pernod shopping list
How to make it
- Rinse and de-beard mussels
- Slice the garlic and shallots real thin
- Use a tall saucepan and MED/HI heat
- Saute the shallots in 3 tablespoons butter or olive oil for 1 minute
- Add the garlic and sautee for another minute
- Add mussles and basil
- Pour vermouth, wine and pernod over them and cover pan
- When mussles just begin to open, add remaining butter or oil.
- Cover and continue steaming
- When mussels are fully open and plump, about 3-4 minutes divide into 4 bowls sharing broth among all.
- Discard any mussels that don't open.
- Serve with crusty bread to sop up the juice and prepare for massive kudos!
People Who Like This Dish 2
- lacrenshaw Horsham, PA
- clbacon Birmingham, AL
- rivet SW, MO
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The Rating
Reviewed by 1 people-
Mmmmmmmmmmmmm,rivet. Thanks. Five!
Lorraine
lacrenshaw
in Horsham loved it
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