How to Make Blue Mussels - Deglazing with sweet vermouth for blue mussels

Hi, my name is Gator Hillard and I'm here on behalf of Expert Village, and today we're going to talk about making Blue Mussels with a sweet vermouth sauce. Next thing we're going to do--we still got our garlic and everything cooking up--when the liquid really starts reducing down, you want to take some sweet vermouth. This is actually called for this in this dish. You can use, like, red wines or whatever else you want to use; but the stuff that I use, Gallo, is great and its five dollars for a whole bottle of it. You can really use as much of it as you want to. It's not something that I want to drink, but it works so well with the mussels. Your bacon is going to start sitting on the bottom of this, you've got to keep on stirring it. Make sure you get up all that stuff; you're going to need to glaze it down. It's going to loosen up a lot of that garlic and bacon sedative on the bottom of the skillet, you know? You just want to keep on stirring it around and its going to drop down the heat a little bit--that's alright--because your mussels are already pretty much cooked. Sweet vermouth is great. There's a sweet vermouth, there's a dry vermouth. I wouldn't use the dry vermouth, the sweet vermouth I've tried in all kinds of things; I think the sweet vermouth is pretty much one of the best things to use. Maybe I'm just so used to it now that I refuse to use anything else. But, like I said, it's at your discretion. Try it with this first, if you don't like it, try something else; but I'm pretty sure you'll like it.