Steamed mussels with chickory
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels (smaller ones are better) |
| 6 | tablespoons | Virgin olive oil |
| 2 | mediums | Red onions, thinly sliced |
| 1 | cup | Dry white wine |
| 1 | Lemon, in quarters | |
| ½ | pounds | Chicory, in 1/4\" ribbons |
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.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@...> on Feb 28, 1997.
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