Mussels with Vermouth

A delicious recipe for mussels with vermouth instead of traditional white wine. They turn out exquisite!
Ingredients
4
Servings
  • 900 grams mussels
  • 30 grams unsalted butter
  • 1/4 cups shallot, chopped
  • 1/2 cups dry vermouth
  • 2 teaspoons fresh thyme, chopped
Preparation
30 mins
0 mins
Medium
  • To clean the mussels, first place them in a dish with very cold water for 10 minutes. Take each mussel by hand and rinse it under running water, removing any algae that may be stuck. Discard any mussels that are open.
  • In a large pot, melt the butter and sauté the shallots, then add the vermouth and let it boil.
  • Add the mussels, cover, and let them cook with the steam over high heat until they open (about 3-6 minutes).
  • Once they have opened, place the mussels with a spoon on the plate where they will be served.
  • Allow the broth to boil for another 2 minutes and pour over the mussels.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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