Dirty Martini Mussels

• 1 cup Flat Leaf Parsley
• 3/4 cup Pitted green olives
• 3 tablespoons Olive brine
• 4 cloves Garlic, grated
• 2 Onions, chopped
• 1/2 cup NONESUCH DRY GIN
• 1/4 cup Dry vermouth
• 48 Fresh mussels
• 3 tablespoons Butter
• 1 Lemon, zested and juiced

1. Finely chop the parsley, olives, garlic and lemon zest. (if you are not a budding Master Chef use a food processor). Pour in 1/4 cup of the olive oil and the lemon juice and process into a pesto.
2. In a large pot or deep skillet with a tight-fitting lid, heat the remaining 2 tbsp. of olive oil, (Just a minute over medium heat will do).
3. Add the onions and cook until softened (5 to 6 minutes). Season with salt and pepper. Stir in the pesto. Add the gin and vermouth and cook until reduced (about 1 minute). Add the mussels, cover and steam until opened, (5 minutes or so). Discard any unopened shells.

parsley, green olives, olive brine, garlic, onions, nonesuch, mussels, butter, lemon

Taken from www.epicurious.com/recipes/member/views/dirty-martini-mussels-57d63fef219ffa4a2747ee9f (may not work)