Steamed Mussels with Chicory and Red Onions
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.
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.
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.