MENU
 
 
 
 

  • Mussels Manhattan

    1 vote
    Mussels Manhattan
    Prep: 10 min Cook: 5 min Servings: 2
    by Cecelia Heer
    59 recipes
    >
    A classic Manhattan is a fine drink, and our home bar is always well-stocked with bourbon, sweet vermouth, and bitters during the winter months (all other months, too). I adapted this recipe from executive chef Larry Tressler of Holland House Bar and Refuge in Nashville. The mussels are simmered in bourbon, sweet vermouth and bitters. As with other dishes containing alcohol, most of it is evaporated during cooking, but the taste is still there. And, typically, I'm always against putting any cheese on fish, but we did it for this one. The mussels are great by themselves, but better still served alongside their namesake cocktail.

    Ingredients

    • 1/3 cup extra-virgin olive oil
    • 1/3 cup garlic, finely chopped
    • 3/4 cup bourbon (or whiskey)
    • 2 oz dry vermouth
    • 2 dashes Angostura bitters
    • ½ cup vegetable stock
    • 2 pounds mussels, scrubbed and beards removed
    • 3 tablespoons unsalted butter
    • 1 tablespoon shaved Parmigiano-Reggiano cheese
    • 1 tablespoon fresh basil, finely chopped

    Directions

    1. In a large sauté pan or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add
    2. garlic. Remove pan from the heat and add the bourbon, vermouth and bitters. Return pan to heat and let mixture cook for about 2 minutes. Stir in the vegetable stock and then add mussels. Cover, cook, shake remove mussels as they open, then return mussels to pan. Add the butter, then top with the cheese and basil and serve immediately with a toasted baguette.

    Similar Recipes

    Leave a review or comment