Big Mussels with Garlic and Vermouth

Ingredients

• 0.5 cup vermouth white dry
• 2 tablespoons parsley leaves fresh chopped
• 2 cloves cracked garlic 
• 1.5 pounds mussels -- ask at counter to check that they have been scrubbed
• 2 tablespoons olive oil extra-virgin
• 1 small onion red thinly sliced
• 2 servings salt and pepper 

Equipment

• bowl
• frying pan

Directions

1. Heat pan over medium high heat.
2. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer.
3. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells.
4. Transfer mussels to a bowl.
5. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.