Mussels The broad apple

A basic The broad apple is a comely drink. In a crazed–and inspired–transfer, Larry Tressler, the manager chef of Holland Residence Bar and Refuge in Nashville, Tennessee, transforms the cocktail staunch into a meal, simmering mussels in rye whiskey, vermouth and bitters. Although many of the alcohol evaporates during cooking, boozy remnants of a The broad apple linger in every chunk. The mussels are mountainous by themselves, but higher still served alongside their namesake cocktail.

Recipe adapted from Larry Tressler, Holland Residence Bar and Refuge, Nashville, TN

• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, finely chopped
• ½ pound mussels, beards eliminated
• ¼ cup rye whiskey (similar to Jim Beam)
• 2 tablespoons dry Italian vermouth (similar to Noilly Prat)
• 2 dashes Angostura bitters
• ½ cup vegetable stock
• 3 tablespoons unsalted butter
• Kosher salt
• 1 tablespoon shaved Parmigiano-Reggiano
• 1 teaspoon finely chopped fresh basil
• 1 small baguette, sliced in half lengthwise and toasted

1. In a medium skillet, warm the olive oil over medium-excessive heat. Add the garlic and mussels. Like a flash and fastidiously add the whiskey, vermouth and bitters; be careful pouring in case the combination flames up. Mosey in the vegetable stock and butter. Season with salt and simmer unless the mussels hang opened, about 4 to 6 minutes.
2. Transfer to a serving bowl. High with the cheese and basil and back in the present day with the toasted baguette.