Spicy mussels in white wine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| ½ | Onion, thinly sliced | |
| 4 | larges | Garlic cloves, chopped |
| 2 | teaspoons | Fennel seeds |
| 1 | teaspoon | Dried crushed red pepper |
| ½ | teaspoon | Salt |
| 1 | cup | Dry white wine |
| Lemon slices, 2 1/4-inch-thick | ||
| ½ | cup | Chopped fresh parsley |
| 2½ | pounds | Fresh mussels, scrubbed, debearded |
| ½ | cup | Chopped seeded tomatoes |
| 6 | Appetizer Servings | |
Directions
Serve garlic toast with this to mop up all the savory broth.
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; saute until onion is light brown, about 4 minutes. Add wine, lemon slices and ¼ cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.
Bon Appetit, December 1995
Posted to EAT-L Digest 22 Aug 96 From: "Worden B. Raub Jr." <wraub@...> Date: Fri, 23 Aug 1996 10:14:54 -0500