Prep Time
5 Mins
Cook Time
12 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add garlic and shallots; sauté 2 minutes or until golden brown.

Step 2

Add parsley and vermouth; cook 1 minute or until vermouth has almost evaporated.

Step 3

Stir in fish broth, and bring to a boil. Add mussels; cover and cook 2 to 4 minutes or until mussels open. (Discard any that do not.)

Step 4

Reduce heat to low; stir in butter and next 6 ingredients. To serve, place 1 piece of bread into each of 4 shallow bowls. Spoon mussels over bread.

Step 5

*Preserved lemon is available at specialty markets. If unavailable, substitute 2 teaspoons lemon zest and 1/2 teaspoon salt.

Small Bites, Big Nights (Clarkson Potter, 2007); Table 8, South Beach and New York

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