Steamed Mussels with Cinzano, Scallions and Tomatoes
|
Ingredients
| 4 tbsp. | virgin olive oil | | 1 | md. red onion, finely chopped | | 1 clove | garlic, thinly sliced | | 2 lbs. | mussels, scrubbed and debearded | | 8 | fl. oz. Cinzano Rosso or | | other sweet red vermouth | | 6 | fl. oz. water | | 2 cups | chopped fresh tomatoes | | 4 | scallions, thinly sliced | | Salt, to taste | | Freshly ground black pepper, to taste |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a 12- to 14-inch sauté pan, sauté 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.
Similar Recipes
mussels