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Steamed Mussels in White Wine

['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', 'Cheesecloth']

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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