Moules Au Vermouth, Guanciale & Rapini Recipe

Cooking Instructions

1. 1

   Prepare the Mussels

   Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards and discard any mussels that are open and do not close when tapped.

2. 2

   Cook the Guanciale

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the guanciale and cook until crispy, about 5-7 minutes. Remove the guanciale and set aside, leaving the rendered fat in the pot.

3. 3

   Sauté the Vegetables

   In the same pot with the rendered fat, add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant, then add the rapini. Cook for 2-3 minutes until the rapini is wilted.

4. 4

   Add the Mussels and Vermouth

   Return the crispy guanciale to the pot and add the cleaned mussels. Pour in the dry vermouth, season with salt and black pepper to taste, and cover the pot. Cook for about 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.

5. 5

   Serve

   Remove from heat and discard any mussels that did not open. Serve hot with lemon wedges on the side.