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Steamed Mussels with Chicory and Red Onions
Number of Servings: 4 Rate this Recipe: |
Ingredients
- 2 lb fresh blue cultured mussels
- 6 tbsp virgin olive oil
- 2 medium red onions, thinly sliced
- 1 cup dry white wine
- 1 lemon, cut into quarters
- 1⁄2 lb chicory, chopped into 1/4-inch ribbons
- dash hot and spicy oil
Instructions
1. Rise fresh blue cultured mussels in tap water.
2. 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.
3. Cook 1 minute, remove lid and add chicory. Replace lid and cook 1 more minute until all mussels are steamed open. Discard any that do not open.
4. Pour into warm bowls and serve with lemon wedges and hot and spicy oil.
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