Mussels Manhattan Recipe by Chef Larry Tressler | Tasting Table
Prep Time:
Cook Time:
10 minutes
Servings:
2 appetizer-size servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • ½ pound mussels, beards removed
  • ¼ cup rye whiskey (such as Jim Beam)
  • 2 tablespoons dry Italian vermouth (such as Noilly Prat)
  • 2 dashes Angostura bitters
  • ½ cup vegetable stock
  • 3 tablespoons unsalted butter
  • Kosher salt
  • 1 tablespoon shaved Parmigiano-Reggiano
  • 1 teaspoon finely chopped fresh basil
  • 1 small baguette, sliced in half lengthwise and toasted
Directions
  1. In a medium skillet, warm the olive oil over medium-high heat. Add the garlic and mussels. Quickly and carefully add the whiskey, vermouth and bitters; be careful pouring in case the mixture flames up. Stir in the vegetable stock and butter. Season with salt and simmer until the mussels have opened, about 4 to 6 minutes.
  2. Transfer to a serving bowl. Top with the cheese and basil and serve immediately with the toasted baguette.