Jill’s Spicy Mussels in White Wine

Spicy Mussels in White Wine
Serves 6
  1. 1/3 cup olive oil
  2. 1/2 onion, thinly sliced
  3. 4 large garlic cloves, chopped
  4. 2 teaspoons fennel seeds
  5. 1 teaspoon dried crushed red pepper
  6. 1/2 teaspoon salt
  7. 2 1/4-inch thick lemon slices
  8. 1 cup dry white wine
  9. 1/2 cup chopped fresh parsley
  10. 2 1/2 pounds fresh mussels, scrubbed, debearded
  11. 1/2 cup chopped seeded tomatoes
  1. 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.
  2. 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 until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.
  1. 6 Appetizer servings
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/