Steamed Mussels. So Easy. (Who knew?)

Let me start by saying Oh. My. God.
The Epicurious app is changing my life.

We decided at the last minute to have friends over for dinner on a school night. We had no food and no plans at 11 PM the night before. Epicurious app to the rescue.

I looked at the ‘Winter Dinners’ section – found a nice looking recipe for steamed mussels, clicked ‘add to shopping cart’ and had the shopping list emailed to Jack. Boom.

Here’s the recipe… it was almost as easy to make the mussels as it was to find the recipe.

Steamed Mussels in White Wine
1 large shallot, finely chopped
1/4 onion, finely chopped
3/4 cup dry white wine
5 T unsalted butter, cut into 1/2″ cubes
3 T white wine vinegar
4 pounds mussels, scrubbed, debearded (Thank you to the Whole Foods fish department for your hard work.)
Baguette

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 unopened mussels. 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.

Serve with a baguette (or two.)
Serves: 4

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