Mussels with Vermouth
yield: enough to feed 2, easily increased
2 tablespoons butter
1 lobe shallot, diced, or half of a small yellow onion, diced
1-2 large garlic cloves, peeled and minced
1 bay leaf
1 1/2 to 2 pounds mussels, depending on appetite
enough Vermouth or dry white wine to cover the mussels (1 1/2 to 2 cups)
sprig fresh thyme
salt and pepper to taste
parsley
Plan to cook mussels the day you buy them. Once home from the market, unwrap mussels, place them in a bowl, and cover with a damp dishtowel. Place in coldest part of the refrigerator.
When ready to cook, wash mussels in a bowl of cold water. Today most mussels are cultivated and don’t have beards, but if yours do, a gentle tug under running water should free them. You may want to gently scrub shells clean if necessary. Because of drought, I fill the bowl with water to just cover mussels, let them soak a couple minutes, empty the water, run it again, soak a moment, drain, and by then the mussels are usually clean.
Return mussels in a clean, dry bowl, cover with a damp dishtowel, and refrigerate until cooking time.
Place a large, lidded pot on the stove. I use an 8-quart pasta pot. Melt the butter over medium heat. Add the shallot and garlic. Cook, stirring, but do not allow aromatics to brown. Add bay leaf, mussels, and thyme. Pour Vermouth or wine 3/4 of the way up mussels; they should not be afloat or drowning. Put the lid on. Crank the heat up.
Don’t go anywhere. Mussels go from ready to rubber in moments. Have bowls at the stove. Within 3-5 minutes the mussels will be opening. As they open, divide between bowls. Some will take longer than others. If any mussels are cracked, or never open, discard them. Spoon broth over generously
Taste for salt and pepper. Add parsley. Serve with lots of crusty bread.
Note: any leftover broth freezes well.