Recipe - Steamed Mussels With Chickory

2 pound Mussels (smaller ones are
better)
6 tablespoon Virgin olive oil
2 md Red onions, thinly cut or sliced up
1 cup Dry white wine
1 Lemon, in quarters
One half pound Chicory, in 1/4" ribbons

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.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #488 by Sue suechef@sover.net on Feb 28,
1997.