Recipe of the week: Mussels Manhattan

We already know that a Manhattan is a fine drink, said TastingTable.com. But in a “crazed—and inspired—move,” chef Larry Tressler of Nashville’s Holland House Bar and Refuge borrowed vermouth, rye whiskey, and bitters from the cocktail and invented a stunning broth for mussels. “Although most of the alcohol evaporates during cooking, boozy remnants of a Manhattan linger in every bite.”

Mussels Manhattan

1 tbsp extra-virgin olive oil

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

3 cloves garlic, finely chopped

½ lb mussels, beards removed

¼ cup rye whiskey

2 tbsp dry Italian vermouth

2 dashes Angostura bitters

½ cup vegetable stock

3 tbsp unsalted butter

kosher salt

1 tbsp shaved Parmigiano-Reggiano

1 tsp finely chopped fresh basil

1 small baguette, sliced in half lengthwise and toasted

In a medium skillet, warm olive oil over medium-high heat. Add garlic and mussels. Carefully and quickly add whiskey, vermouth, and bitters—carefully because the mixture might flame up. Stir in the vegetable stock and butter. Season with salt and simmer until mussels have opened, about 4 to 6 minutes.

Transfer to a serving bowl. Top with cheese and basil, and serve immediately with the slices of toasted baguette. Serves 2 as an appetizer.