Steamed mussels with chicory and red onions

Yield: 4 servings

Measure Ingredient
2 pounds Mussels (smaller ones are
\N \N Better)
6 tablespoons Virgin olive oil
2 mediums Red onions, thinly sliced
1 cup Dry white wine
1 \N Lemon, cut into quarters
½ pounds Chicory, chopped into inch ribbons

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


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