Recipe Categories
Seafood
Wine Seafood

Shanna's Spicy Mussels White  Wine Sauce

1/3 cup Olive oil
1/2 x Onion, thinly sliced
4 lrg Garlic cloves, chopped
2 tsp Fennel seeds
1 tsp Dried crushed red pepper
1/2 tsp Salt
1 cup Dry white wine
    Lemon slices, 2 1/4-inch-thick
1/2 cup Chopped fresh parsley
2 1/2 lb Fresh mussels, scrubbed, debearded
1/2 cup Chopped seeded tomatoes

 Method :
Serve garlic toast with this to mop up all the savory broth.
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; saute 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.
6 Appetizer Servings