4 Servings 30 min Cook
2 Tbsp Parsley
1/4 Medium (2-1/2" dia) Onions
1 Tbsp chopped Shallots
3 1/2 Tbsp Butter
2 Fl oz White Wine
1 Tbsp Rice Wine Vinegar
1 Dash Pepper
72 Oz Blue Mussel
Scrub and debeard mussels.
Finely chop parsley, onions and shallot.
Cut butter into 1/2-inch cubes.
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.
