By Lia Sanders on 6/04/15 11:00 AM
Last week we talked about the rise in the popularity of vermouth, both in cocktails and by itself – here we show how it is also a useful ingredient. If the Bank Holiday has left you some time on your hands to experiment in the kitchen, we suggest you try out this mouth-watering mussels recipe.
Vermouth-steamed mussels
Ingredients (serves two)
60 ml olive oil
30g minced garlic
55g diced pancetta
55g julienned red onions
24 cleaned mussels
120 ml sweet vermouth
180 ml chicken stock
Salt and pepper
5g crushed red pepper
90g diced tomatoes
55g unsalted butter
10g chopped green onions
For serving: Grilled bread
Method
In a saute pan, heat the olive oil with the garlic, pancetta and red onions. Add the mussels. Deglaze the pan with sweet vermouth and add the chicken stock. Season with salt and pepper. Cover and steam the mussels until they open. Remove the mussels and add the diced tomatoes, butter and green onions. Adjust seasonings. Heat and pour the sauce over the mussels and serve with a piece of grilled bread.
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