Steamed Mussels in White Wine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
Directions:
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).
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.
3. Per serving: 345 calories, 16 grams fat, 14 grams carbohydrate Nutritional analysis provided by Bon Appétit
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