Steamed Mussels In White Wine


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Steamed Mussels In White Wine


1 Large Finely Chopped Shallot

1/3 Cup Finely Chopped Onion

¼ Cup Dry White Wine

4 Tablespoons Unsalted Butter

1 Tablespoon White Wine Vinegar

4 ½ Pounds Mussels

½ Teaspoon Freshly Ground Black Pepper

2 Tablespoons Chopped Flat Leaf Parsley

Scrub and debeard the mussels. Place the shallot, onions, wine, butter and vinegar in a large heavy pot. Add the mussels. Cover and bring to a boil. Cook for 3 to 5 minutes. Throw away any mussels that don’t open up. Put a strainer line with a double layer of cheesecloth over a large bowl and set aside. Using a slotted spoon transfer the mussels to a large bowl. Pour the liquid that is in the pot through the cheesecloth in the strainer. Once all the liquid has gone through the strainer season with the black pepper and pour over the mussels. Sprinkle with parsley and serve with toasted bread. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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