2 tablespoons extra-virgin olive oil
2 garlic cloves -- cracked
1 small red onion -- thinly sliced
1 1/2 pounds mussels -- scrubbed
1/2 cup white dry vermouth
2 tablespoons chopped fresh parsley leaves
Salt -- to taste
Freshly-ground black pepper -- to taste

Heat pan over medium-high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells.

Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.

This recipe yields 2 servings.