Recipe of the week: Mussels Manhattan

Larry Tressler has invented a boozy broth for mussels.

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

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½ lb mussels, beards removed

¼ cup rye whiskey

½ cup vegetable stock

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.