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!
When you don’t have time to prepare authentic refried beans, pico de gallo, canned pinto beans and shredded cheese will get you there muy rapido!