Beaucoup De Moules Au Vermouth & Guanciale Recipe

Time30m

Serves4

Savor tender mussels simmered in a rich vermouth broth, complemented by crispy guanciale for a delightful seafood experience.

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Ingredients

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1
Prepare the mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Discard any mussels that are open and do not close when tapped.
2
Cook the guanciale
In a large pot, heat the olive oil over medium heat. Add the guanciale and cook until it becomes crispy, about 5-7 minutes.
3
Add aromatics
Add the chopped shallots and minced garlic to the pot. Cook for another 3-4 minutes until the shallots are translucent.
4
Combine with mussels
Pour in the dry vermouth and add the prepared mussels. Stir well to combine.
5
Steam the mussels
Cover the pot and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
6
Finish with herbs
Chop the parsley and sprinkle it over the mussels. Season with salt and black pepper to taste. Serve immediately.