Steamed Mussels with Chicory and Red Onions
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Ingredients
| 2 lbs. | 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 |
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Instructions
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.
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