SPICY MUSSELS IN WHITE WINE SAUCE

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this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!

Provided by chia2160

Categories     Mussels

Time 18m

Yield 2-6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 945.3, Fat 49.2, SaturatedFat 7.4, Cholesterol 158.8, Sodium 2224.2, Carbohydrate 32.8, Fiber 2.5, Sugar 3.8, Protein 69.4

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