Steamed Mussels in White Wine

Ingredients

• Parsley

  Raw

  2 tbsp or 8g

• Onions

  Raw

  ¼ medium or 28g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Butter

  Unsalted

  3 ½ tbsp or 50g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Rice wine vinegar

  1 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Blue mussel

  Mollusks, raw

  72 oz or 2.04kg

Directions

1. Scrub and debeard the mussels. Finely chop the parsley, onion, and shallot. Cut the butter into 1/2-inch cubes.
2. In a large heavy pot, combine the shallot, onion, wine, butter, and vinegar. Add the mussels, cover, and bring to a boil. Cook, gently shaking the pot once or twice, until the mussels open, about 3-5 minutes. Discard any mussels that do not open.
3. Set a strainer lined with a double layer of cheesecloth over a bowl. Using a slotted spoon, transfer the mussels to a large bowl. Pour the mixture in the pot through the prepared strainer. Season the broth with pepper and pour over the mussels. Sprinkle with parsley.

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