Vermouth to Steam Mussels or Sauce Pork Chops

Beyond Martinis and Manhattans: Get Cooking with Vermouth

© Larry Ervin

Oct 21, 2009

Here are two recipes that show off the culinary versatility of French vermouth.

In the first, the vermouth is used to deglaze the pan and form the base for the pan sauce. The second illustrates that dry white vermouth can be substituted for white wine in any version of steamed mussels.

Go here for more about how as many as fifty different herbs are macerated in wine to make vermouth, and one old French brand, Dolin Vermouth de Chambéry, that is only recently making a splash on the American market. It bears repeating: never cook with a wine that you wouldn't drink.

Pork Chops with a Creamy Caper Sauce

Yield: 4 servings

You will need: Skillet or sauté pan large enough to accommodate 4 pork chops without crowding

Ingredients:

• 4 pork loin chops, 1 inch thick
• Sea salt and freshly ground black pepper, to taste
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 large onion, thinly sliced
• 1/2 cup dry white vermouth
• 1/4 cup chicken broth
• 2 tablespoons capers, drained
• 2 tablespoons cream
• 2 tablespoons flat-leaf parsley, chopped

Method:

1. Pound the chops to about 3/4 inch thickness.
2. In a large skillet over medium-high flame, heat the oil and one tablespoon of the butter.
3. Meanwhile, sprinkle chops with salt and pepper, pressing the coarse granules into the meat. When the oil is hot, dredge the chops in flour, shake off any excess, and then carefully add them to the hot skillet. Sear the chops on both sides (about 2 minutes each side), then remove to a plate.
4. Melt the other tablespoon of butter in the same skillet, and add the onions to sweat, about 4 minutes, stirring occasionally.
5. Add the vermouth and the chicken broth, and scrape the bottom of the pan with a wooden spoon. Reduce heat and simmer for about 4 minutes.
6. Stir in the capers; return chops to the pan along with any accumulated juices.
7. Return the pan to a gentle but steady simmer and cook, covered, for about 12 minutes, turning the chops once. Remove the chops to a plate and tent with foil to keep warm.
8. Increase heat to a boil, cooking until the liquid is reduced by half, 1-2 minutes.
9. Remove the pan from heat add the cream and any accumulated juices from the chops. Stir until well mixed.
10. Transfer the chops to warmed serving plate(s) and pour the sauce over. Garnish with a sprinkle of parsley and serve immediately.

Steamed Mussels in Vermouth with Fennel and Tarragon

Go here for detailed tips on buying, storing, cleaning and debearding mussels.

Yield: 4 servings as a starter, 2 servings as an entrée

You will need: A pot (with lid) large enough to hold all the mussels. You will need an extra bowl or two at the table for diners to discard their shells.

Ingredients:

• 3 tablespoons olive oil
• 1 large fennel bulb, bulb and fronds sliced
• 1/2 medium yellow onion, diced
• 1/2 small shallot, peeled and chopped
• 1 medium clove garlic, minced
• 1/2 teaspoon whole black peppercorns
• 1 cup dry white vermouth
• Juice of 1 lemon
• 4 pounds mussels, debearded and scrubbed
• 1/2 bunch fresh tarragon leaves, stems removed

Method:

1. Heat the oil in a large pot over medium-high flame. Sweat the fennel bulb, onions, and shallots until onions are translucent. Add the garlic and cook a scant minute longer.
2. Add pepper, vermouth and lemon juice, cover the pot tightly, increase the flame to high and boil 2 - 3 minutes.
3. Add mussels and fennel fronds, cover. Shake pot occasionally. Cook until the shells open, about 10 minutes.
4. Discard any mussels that didn't open! (That means they were dead before you cooked them.)

Serve garnished with tarragon. Make sure to have some good crusty French bread to soak up the gorgeous broth.

Noilly-Prat Dry Vermouth

Fennel Bulbs, Fronds are Good, too

Steamed Mussels

How Capers Grow

Raw Pork Chops

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