Preparation:
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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5720) |
