Steamed Mussels with Cinzano, Scallions and Tomatoes



4 servings



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


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.

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