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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