Steamed Mussels with Chicory and Red Onions

1. 1

   Scrub and debeard mussels.

2. 2

   In a 3 quart sauce pan, heat oil until smoking.

3. 3

   Add onions and cook until soft but not brown.

4. 4

   Add mussels and toss well.

5. 5

   Add wine and lemon pieces and cover.

6. 6

   Cook 1 minute, remove lid and add chicory.

7. 7

   Replace lid and cook 1 more minute until all mussels are steamed open.

8. 8

   Pour into warm bowls and serve with lemon wedges and hot and spicy oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.