Steamed Mussels in White Wine

Name: Steamed Mussels in White Wine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 59 milliliters dry white wine; 2 Tbsps chopped flat-leaf parsley; 2 kilograms mussels, scrubbed, debearded; 1 large shallot, finely chopped; 4 Tbsps unsalted butter, cut into 1/2 cubes; 1 Tbsp white wine vinegar

Steamed Mussels in White Wine might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains roughly 31g of protein, 16g of fat, and A mixture of shallot, 4 onion, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

Place shallot, onion, wine, butter, andvinegar in a large heavy pot.

Ingredients you will need

Shallot

Butter

Onion

Wine

Equipment you will use

Pot

Add mussels,cover, and bring to a boil. Cook, gentlyshaking pot once or twice, until musselsopen, 3-5 minutes (discard any musselsthat don't open).

Ingredients you will need

Mussels

Equipment you will use

Pot

Set a strainer lined with a double layerof cheesecloth over a bowl; set aside. Usinga slotted spoon, transfer mussels to a largebowl.

Ingredients you will need

Mussels

Equipment you will use

Slotted Spoon

Cheesecloth

Sieve

Bowl

Pour mixture in pot through preparedstrainer. Season broth with pepperand pour over mussels.

Ingredients you will need

Mussels

Broth

Equipment you will use

Pot

Sprinkle with parsley.

Ingredients you will need

Parsley

Per serving: 345 calories, 16 grams fat, 14 grams carbohydrate

Bon Appétit

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 59milliliters

dry white wine 2Tbsps

chopped flat-leaf parsley 2kilograms

mussels, scrubbed, debearded 1large

shallot, finely chopped 4Tbsps

unsalted butter, cut into 1/2" cubes 1Tbsp

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.