Steamed Mussels with Chicory and Red Onions



4 servings



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


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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