Spicy mussels in white wine

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Olive oil
½ Onion, thinly sliced
4 larges Garlic cloves, chopped
2 teaspoons Fennel seeds
1 teaspoon Dried crushed red pepper
½ teaspoon Salt
1 cup Dry white wine
Lemon slices, 2 1/4-inch-thick
½ cup Chopped fresh parsley
2½ pounds Fresh mussels, scrubbed, debearded
½ cup Chopped seeded tomatoes
6 Appetizer Servings

Directions

Serve garlic toast with this to mop up all the savory broth.

Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; saute until onion is light brown, about 4 minutes. Add wine, lemon slices and ¼ cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.

Bon Appetit, December 1995

Posted to EAT-L Digest 22 Aug 96 From: "Worden B. Raub Jr." <wraub@...> Date: Fri, 23 Aug 1996 10:14:54 -0500

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