LibreRecipes

Steamed Mussels in White Wine

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Serve this dish with toasted bread to soak up the juices. To debeard the mussels, grab the beard with a kitchen towel for a better grip.

1 large shallot, finely chopped

1/4 onion, finely chopped (about 1/3 cup)

1/4 cup dry white wine

3 1/2 tablespoons unsalted butter, cut into 1/2" cubes

1 tablespoon white wine vinegar

4 1/2 pounds mussels, scrubbed, debearded

Freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

Special equipment: Cheesecloth

Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.