Mussels

Super easy and delicious!! Can easily be doubled; though I find using 2 separate pots is easier, and gets the yummy mussels to the table faster.
Photo by PineyCook

PREP TIME

10

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Lemon

  • 1/4

    c Vermouth

  • 1/4

    c Chicken Stock

  • 2

    garlic cloves, crushed

  • 1

    small or 1/2 large tomato, finely diced

  • Several sprigs fresh herbs (thyme, rosemary, parsley, etc.)

  • 2

    lbs. PEI Mussels, cleaned

  • Crusty bread for sopping up the juices

Directions

1. Add the lemon, vermouth, stock, garlic, tomato, and herbs to a large stock pot. Cover with lid and bring to low boil. 2. Add the Mussels, reduce heat to medium high, and cover the pot with the lid. Check the mussels after about 5 minutes. Remove open mussels to a serving bowl with a slotted spoon. Discard any unopened mussels. 3. Serve with the bread and enjoy.

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