Spicy Mussels in White Wine
adapted from Epicurious.com
Be strong and get over your fear of cooking mussels!! They’re tasty, easy and THEY’RE CHEAP! No need for the gym…these mussels will pump YOU up!
4 servings
Ingredients
1/3 cup flour
1/3 cup olive oil
1/2 onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 1/4-inch-thick lemon slices
1/2 cup chopped fresh parsley
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
CRUSTY BREAD (for dipping)
Preparation
Go through your mussels and throw out any that have cracked shells or aren’t closed. You can tap any open shells and if they do not close, throw them out. Clean and debeard them. Soak mussels in cold water and flour and refrigerate for 30 minutes.
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté 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.
Enjoy with some crusty, crusty bread
adapted from Epicurious.com
Be strong and get over your fear of cooking mussels!! They’re tasty, easy and THEY’RE CHEAP! No need for the gym…these mussels will pump YOU up!
4 servings
Ingredients
1/3 cup flour
1/3 cup olive oil
1/2 onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 1/4-inch-thick lemon slices
1/2 cup chopped fresh parsley
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
CRUSTY BREAD (for dipping)
Preparation
Go through your mussels and throw out any that have cracked shells or aren’t closed. You can tap any open shells and if they do not close, throw them out. Clean and debeard them. Soak mussels in cold water and flour and refrigerate for 30 minutes.
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté 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.
Enjoy with some crusty, crusty bread