| 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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