spicy mussels in white wine sauce
- Reviews 9
Ready In: 18 mins
Serves: 2-6
Ingredients
- 1⁄3 cup olive oil
- 1⁄2 onion, thinly sliced
- 4 cloves garlic, chopped
- 2 teaspoons fennel seeds
- 1 teaspoon dry crushed red pepper
- 1⁄2 teaspoon salt
- 1 cup dry white wine
- 2 slices lemons, 1/4 inch thick
- 1⁄2 cup chopped fresh parsley
- 2 1⁄2 lbs fresh mussels, scrubbed,debearded
- 1⁄2 cup chopped seeded tomatoes
Directions
- 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.
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