Mussels

By PineyCook

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.

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

Details

Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

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.