Steamed Mussels in White Wine

Ingredients

• Parsley

  Freeze-dried

  2 tbsp or 0.8g

• 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 mussels. Finely chop parsley, onions and shallot. Cut butter into 1/2-inch cubes.
2. 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).
3. 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.

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