Spicy Mussels In White Wine
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil4 large
Garlic Cloves (chopped)2 tsps
Fennel Seed1 tsp
Salt1 cup
White Wine (dry)1 cup
Parsley (chopped fresh)Directions:
1
Heat oil in heavy large pot over medium-high heat
2
Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes
3
Add wine, lemon slices and 1/4 cup parsley; bring to boil
4
Add mussels
5
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open
6
Using slotted spoon, transfer mussels to large shallow bowl
7
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper
8
Pour broth over mussels
9
Sprinkle tomatoes and remaining parsley over
10
Heat oil in heavy large pot over medium-high heat
11
Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes
12
Add wine, lemon slices and 1/4 cup parsley; bring to boil
13
Add mussels
14
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open
15
Using slotted spoon, transfer mussels to large shallow bowl
16
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper
17
Pour broth over mussels
18
Sprinkle tomatoes and remaining parsley over