Scrub and debeard
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