Recipe courtesy of Mario Batali
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

  • 2 pounds mussels (smaller ones are better)
  • 6 tablespoons virgin olive oil
  • 2 medium red onions, thinly sliced
  • 1 cup dry white wine
  • 1 lemon, cut into quarters
  • 1/2 pound chicory, chopped into 1/4-inch ribbons

Directions

Scrub and debeard mussels.

In a 3 quart sauce pan, heat oil until smoking. Add onions and cook until soft but not brown. Add mussels and toss well. Add wine and lemon pieces and cover. Cook 1 minute, remove lid and add chicory. Replace lid and cook 1 more minute until all mussels are steamed open. Pour into warm bowls and serve with lemon wedges and hot and spicy oil.

Yield: 4 servings

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