Steamed Mussels in White WineRomulo Yanes
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.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
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).
Step 2
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.
Nutrition Per Serving
Per serving: 345 calories
16 grams fat
14 grams carbohydrate
#### Nutritional analysis provided by Bon Appétit
Recipe notes
Back to topSee Related Recipes and Cooking Tips
35 Mussels Recipes for Fancy but Easy Weeknight Dinners
The quick-cooking shellfish is prime for dinner any night of the week.The Real Definition of "Wine and Dine"
Sure, a glass of red or white tastes great alongside your meal. But shouldn't you have popped the cork before you started cooking?
