Muscles in Broth
THIS IS ONE OF MY MOST FAVORITE THINGS EVER!
This, like the others, is very quick, easy and delicious.
Scrub 1/2 pound of muscles per person. Personally, I throw down a pound by myself: no seafood is safe around me! Oink! Oink! In a large wok or in a very large skillet saute 1 small to medium with 3 cloves of garlic in 2 tablespoons of butter and a small handful of fresh chopped parsley (per serving). Saute 3-4 minutes and add a splash of dry vermouth (it isn't just for martinis anymore) and muscles. Just as the first muscles start to open add about 3/4 cup of stock per serving making sure that the muscles are being stirred and that you keep them moving. This will keep the first muscles that open from over cooking while the rest of the muscles start to open. When half of the muscles are open add one pour around the pan of cream or half and half.. Simmer a couple of minutes until all of the shells have opened. Discard any shells that have not opened. Throw another small handful of fresh chopped parsley over each portion of muscles and definately serve the one with toasted french bread. Squeeze a little fresh lime juice over each individual seving. You will want to use the bread to soak up all that good juice!