Steamed Mussels with Chicory: Cozze con Cicoria

Name: Steamed Mussels with Chicory: Cozze con Cicoria
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters darkly toasted coarse bread crumbs; 227 grams chicory, cut into 1/4-inch ribbons; 237 milliliters dry white wine; 473 milliliters extra virgin olive oil; 6 Tbsps extra virgin olive oil; 10 jalapeno peppers, coarsely chopped; 1 lemon, cut into quarters, plus lemon wedges, for garnish; 907 grams mussels, scrubbed and de-bearded; 1 Tbsp red chile flakes; 4 Tbsps red chile flakes; 2 mediums red onions, thinly sliced

You can never have too many hor d'oeuvre recipes, so give Steamed Mussels with Chicory: Cozze con Cicorian If you have mussels, chicory, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a 3-quart saucepan, heat the olive oil until smoking.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onions and cook until softened but not browned.

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Onion

Add the mussels and toss well.

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Mussels

Add the chile flakes, wine and lemon quarters, cover and cook 1 minute.

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Red Pepper Flakes

Lemon

Wine

Remove the lid and add the chicory. Replace the lid and cook 1 minute more, until the mussels have steamed open.

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Endive

Mussels

Pour into a warm bowl, sprinkle the breadcrumbs over and serve with the lemon wedges on the side, drizzled with the chile oil.

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Lemon Wedge

Breadcrumbs

Chili Oil

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Bowl

In a small saucepan, combine the oil, pepper and chili flakes.

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Red Pepper Flakes

Pepper

Cooking Oil

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Sauce Pan

Heat to 140 degrees F and simmer for 10 minutes.

Remove from heat and allow to sit overnight or for 8 hours. Strain out solids.

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

118milliliters

darkly toasted coarse bread crumbs 227grams

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

dry white wine 473milliliters

extra virgin olive oil 6Tbsps

extra virgin olive oil 10

jalapeno peppers, coarsely chopped 1

lemon, cut into quarters, plus lemon wedges, for garnish 907grams

mussels, scrubbed and de-bearded 1Tbsp

red chile flakes 4Tbsps

red chile flakes 2mediums

red onions, thinly sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.