Big Mussels with Garlic and Vermouth

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 cloves cracked garlic
• 1 small red onion, thinly sliced
• 1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed
• 1/2 cup white dry vermouth
• 2 tablespoons chopped fresh parsley leaves
• Salt and pepper

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

extravirgin olive oil, garlic, red onion, mussels, white dry vermouth, parsley, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/big-mussels-with-garlic-and-vermouth-recipe.html (may not work)