Steamed Mussels with Chicory and Red Onions

Name: Steamed Mussels with Chicory and Red Onions
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams chicory, chopped into 1/4-inch ribbons; 237 milliliters dry white wine; 1 lemon, cut into quarters; 907 grams mussels (smaller ones are better); 2 mediums red onions, thinly sliced; 6 Tbsps virgin olive oil

Need a gluten free, dairy free, and primal hor d'oeuvre? Steamed Mussels with Chicory and Red Onions could be a spectacular recipe to try. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 24g of fat, and a total of 374 calories. Head to the store and pick up chicory, onions, virgin olive oil, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Scrub and debeard mussels.

Ingredients you will need

Mussels

In a 3 quart sauce pan, heat oil until smoking.

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Sauce

Cooking Oil

Equipment you will use

Sauce Pan

Add onions and cook until soft but not brown.

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Onion

Add mussels and toss well.

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Mussels

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.

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Endive

Mussels

Lemon

Wine

Pour into warm bowls and serve with lemon wedges and hot and spicy oil.

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Lemon Wedge

Cooking Oil

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Bowl

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

227grams

chicory, chopped into 1/4-inch ribbons 237milliliters

dry white wine 1

lemon, cut into quarters 907grams

mussels (smaller ones are better)2mediums

red onions, thinly sliced 6Tbsps

virgin olive oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Walter Hansel The North Slope Vineyard Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 39 dollars per bottle.

Walter Hansel The North Slope Vineyard Chardonnay

This vineyard site slopes 40 feet South to North with terrific sun exposure throughout the day and into the sunset. This is a field blend of French clone 95 and clone 76. These wines tend to show their Burgundy heritage.