Big Mussels with Garlic and Vermouth

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves cracked garlic
1 small red onion, thinly sliced
1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed
1/2 cup white dry vermouth
2 tablespoons chopped fresh parsley leaves
Salt and pepper to taste

Heat a 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.