Steamed Mussels With Cinzano, Scallions And Tomatoes

By á-174942

Ingredients

• 4 tablespoons virgin olive oil
• 1 medium red onion finely chopped
• 1 garlic clove thinly sliced
• 2 pounds mussels scrubbed, debearded
• 8 ounces Cinzano Rosso (or other sweet red vermouth)
• 6 ounces water
• 2 cups chopped fresh tomatoes
• 4 scallions thinly sliced
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a 12- to 14-inch saute pan, saute onion and garlic in olive oil until softened but not browned. Add mussels, Cinzano, water and tomatoes and bring to a boil. Cover and steam until all the mussels are opened (about 1 1/2 to 2 minutes).

Remove cover, add scallions and stir until well mixed. Season broth with salt and pepper and pour into warm serving bowl and serve.

This recipe yields 4 antipasto servings.