Chef Kristin Beringson's Mussels Manhattan-Style - WSMV News 4

Chef Kristin Beringson's Mussels Manhattan-Style

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1 pound mussels, cleaned

1 Tbl. Extra Virgin Olive Oil

3 cloves garlic, finely chopped

¼ cup rye whiskey

2 T dry Italian vermouth

2 dashes Angostura bitters

½ cup vegetable stock

3 T butter

Salt to taste

1 T. shaved Parmesan cheese

1 T. fresh chopped herbs, your preference

1 baguette

Heat medium skillet on medium heat, then add oil and garlic.

Add mussels, saute 1 minute until garlic is aromatic.

Add rye whiskey, vermouth, bitters. Be careful of flames if using a gas stove.

Cook off alcohol about 2 minutes.

Add vegetable stock and butter and season to taste.

Cook until all mussels are open. Discard any that do not open.

Garnish with fresh herbs, Parmesan and toasted or grilled baguette.

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