Dinner: Steamed Mussels in White Wine

Recipe by The Bon Appétit Test Kitchen 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
Special equipment: Cheesecloth

Instructions

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).
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.

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