Steamed mussels with chicory and red onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels (smaller ones are |
| Better) | ||
| 6 | tablespoons | Virgin olive oil |
| 2 | mediums | Red onions, thinly sliced |
| 1 | cup | Dry white wine |
| 1 | Lemon, cut into quarters | |
| ½ | pounds | Chicory, chopped into inch ribbons |
Directions
Scrub and debeard mussels.
In a 3 quart sauce pan, heat oil until smoking. Add onions and cook until soft but not brown. Add mussels and toss well. Add wine and lemon pieces and cover. Cook 1 minute, remove lid and add chicory.
Replace lid and cook 1 more minute until all mussels are steamed open. Pour into warm bowls and serve with lemon wedges and hot and spicy oil.
Yield: 4 servings
MOLTO MARIO SHOW #MB5720