Steamed Mussels In Vermouth Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
3 medium shallots |
6 tbsp butter or olive oil |
3 cloves elephant garlic (it's milder than the smaller ones) |
2 tbsp fresh basil, chopped fine |
3/4 cup dry vermouth |
3/4 cup chardonnay |
2 tbsp pernod |
Directions:
1. Rinse and de-beard mussels
2. Slice the garlic and shallots real thin
3. Use a tall saucepan and MED/HI heat
4. Saute the shallots in 3 tablespoons butter or olive oil for 1 minute
5. Add the garlic and sautee for another minute
6. Add mussles and basil
7. Pour vermouth, wine and pernod over them and cover pan
8. When mussles just begin to open, add remaining butter or oil.
9. Cover and continue steaming
10. When mussels are fully open and plump, about 3-4 minutes divide into 4 bowls sharing broth among all.
11. Discard any mussels that don't open.
12. Serve with crusty bread to sop up the juice and prepare for massive kudos!
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