Deborah Dana

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Deborah Dana

Mussels with Vermouth

Name: Mussels with Vermouth
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Francesa
Ingredients: 900 grams mussel; 30 grams unsalted butter; 1/4 cups shallot, chopped; 1/2 cups Dry Vermouth; 2 teaspoons fresh thyme, chopped

30 mins

Half

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Deborah Dana

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A delicious recipe for mussels with vermouth instead of the traditional white wine. They are exquisite!

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Ingredients

4 portions

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900 grams mussel
30 grams unsalted butter
1/4 cups shallot, chopped
1/2 cups Dry Vermouth
2 teaspoons fresh thyme, chopped

Preparation

To clean the mussels they are first put on a plate with very cold water for 10 minutes. Take each mussel with your hands and pass it by running water and remove any algae that you have stuck. Throw away any mussels that come open.

In a large pot melt the butter and brown the echallots and add the vermouth, let it boil.

Add the mussels, cover and let them cook with the steam over high heat until they open (between 3-6 minutes).

Once they are 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.