Steamed Mussels In White Wine
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
41
Spice
50
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 large
Shallot (finely chopped)1 cup
White Wine (dry)1 tbsp
White Wine Vinegar2040 g
Mussel (scrubbed, debearded)2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Place shallot, onion, wine, butter, and vinegar in a large heavy pot
2
Add mussels, cover, and bring to a boil
3
Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open)
4
Set a strainer lined with a double layer of cheesecloth over a bowl; set aside
5
Using a slotted spoon, transfer mussels to a large bowl
6
Pour mixture in pot through prepared strainer
7
Season broth with pepper and pour over mussels
8
Sprinkle with parsley
9
Place shallot, onion, wine, butter, and vinegar in a large heavy pot
10
Add mussels, cover, and bring to a boil
11
Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open)
12
Set a strainer lined with a double layer of cheesecloth over a bowl; set aside
13
Using a slotted spoon, transfer mussels to a large bowl
14
Pour mixture in pot through prepared strainer
15
Season broth with pepper and pour over mussels
16
Sprinkle with parsley