Spicy Mussels In White Wine

---------- Recipe via Meal-Master (tm) v8.05

Title: SPICY MUSSELS IN WHITE WINE
Categories: Shellfish, Appetizers
Yield: 6 Servings

1/3 c Olive oil
1/2 Onion, thinly sliced
4 lg Garlic cloves, chopped
2 ts Fennel seeds
1 ts Dried crushed red pepper
1/2 ts Salt
1 c Dry white wine
2 1/4 Inch-thick lemon slices
1/2 c Chopped fresh parsley
2 1/2 lb Fresh mussels, scrubbed,
-debearded
1/2 c Chopped seeded tomatoes

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 in pot until reduced to 1 cup, about 3 minutes; season to taste with
pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley
over.

Serve garlic toast with this to mop up all the savory broth.

Bon Appétit December 1995 Alan Herman: New York, New York

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