| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Mussels (smaller ones are better) |
| 6 | tb | Virgin olive oil |
| 2 | md | Red onions, thinly sliced |
| 1 | c | Dry white wine |
| 1 | Lemon, in quarters | |
| 1/2 | lb | Chicory, in 1/4" ribbons |
INSTRUCTIONS
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 <[email protected]> on Feb 28, 1997.
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