|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 lb. mussels (smaller ones are better)
6 tbsp. virgin olive oil
2 md. red onions, thinly sliced
1 cup dry white wine
1 lemon, quartered
1/2 lb. chicory, cut in 1/4-inch ribbons
Lemon wedges, for garnish
Hot and spicy oil, for garnish
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
