Steamed Mussels in White Wine

Ingredients

• Parsley

  freeze-dried

  2 tbsp or 0.8g

• Shallots

  raw

  1 tbsp chopped or 10g

• White wine

  table

  2 fl oz or 59g

• Black pepper

  ground

  1 dash or 0.1g

• Blue mussels

  raw

  150g

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.