INGREDIENTS:
5lb live mussels, cleaned
2 garlic cloves, finely chopped
2 shallots, finely chopped
¼ cup butter
½ cup dry vermouth
2 Tbsp Vodka
½ cup whipping cream
A handful of parsley, chives and fresh tarragon leaves, coarsely chopped
METHOD:
Over medium heat, soften the garlic and shallots in the butter in a large pan big enough to take accommodate the mussels.
Add the vodka, and vermouth; turn up the heat up to high reduce the alcohol by half. Pour in the cream and half of the herbs; bring the sauce to a simmer. Add the mussels into the pot and cover the pot.
Allow the mussels to cook for 7-8 minutes or until the mussels completely open.
Stir in the remaining herbs and serve immediately.
