SPICY MUSSELS IN WHITE WINE |
Author: Tag Sale Tastes
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 3 large garlic cloves, minced
- 1 teaspoon dried crushed red pepper
- ½ teaspoon salt
- 1 cup dry white wine
- 2¼"-thick slices of lemon
- 2 pounds fresh mussels, scrubbed and debearded (discard any broken shells or that won't close)
- Salt and pepper, to taste
- ¼ cup chopped fresh parsley
- ½ cup chopped seeded tomatoes
- Heat oil in a large stockpot over medium-high heat. Add onion, garlic, crushed red pepper, and salt, and saute until onion is golden, approximately 4-5 minutes. Add wine and lemon and bring to a boil over high heat. Add mussels and cook, covered, until mussels open, stirring once to rearrange mussels, approximately 6 minutes. Discard any mussels that do not open. Using a slotted spoon, transfer mussels to individual serving bowls. Boil liquid remaining in pot until reduced to 1 cup, approximately 3 minutes. Season broth to taste with salt and pepper. Pour broth over mussels. Sprinkle with parsley and tomatoes, and serve hot.
- (Note: Have lots of crusty bread on hand to sop up the broth.)
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2016/11/29/spicy-mussels-in-white-wine/
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