| 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 <suechef@sover.net> on Feb 28,
1997.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”