| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1/3 | c | Olive oil |
| 1/2 | Onion, thinly sliced | |
| 4 | lg | Garlic cloves, chopped |
| 2 | ts | Fennel seeds |
| 1 | ts | Dried crushed red pepper |
| 1/2 | ts | Salt |
| 1 | c | Dry white wine |
| Lemon slices, 2 1/4-inch-thick | ||
| 1/2 | c | Chopped fresh parsley |
| 2 1/2 | lb | Fresh mussels, scrubbed, debearded |
| 1/2 | c | Chopped seeded tomatoes |
| 6 | Appetizer Servings |
INSTRUCTIONS
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 1/4 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@SPRYNET.COM> Date: Fri, 23 Aug 1996 10:14:54 -0500
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