Jill’s Spicy Mussels in White Wine April 29, 2013 by Geoff Bevington Spicy Mussels in White Wine 2013-05-30 16:09:53 Serves 6 Print Ingredients 1/3 cup olive oil 1/2 onion, thinly sliced 4 large garlic cloves, chopped 2 teaspoons fennel seeds 1 teaspoon dried crushed red pepper 1/2 teaspoon salt 2 1/4-inch thick lemon slices 1 cup dry white wine 1/2 cup chopped fresh parsley 2 1/2 pounds fresh mussels, scrubbed, debearded 1/2 cup chopped seeded tomatoes Instructions 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 until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over. Notes 6 Appetizer servings By Jill Foucré Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/