Spicy White Wine Mussels
Ingredients
- 3 tablespoons olive oil
- 1/2 Spanish onion thinly sliced
- 4 large garlic cloves chopped
- 1 small fennel bulb cut the white part into thin slices and saved the fronds for garnish
- 1 teaspoon dried crushed red pepper
- 1/2 teaspoon kosher salt plus more for seasoning
- 1 cup dry white wine
- 2 lemons sliced into 1/4 thick slices
- 1/2 cup chopped fresh parsley leaves
- 2 1/2 pounds fresh mussels scrubbed, debearded
- 1/2 cup chopped/crushed tomatoes seeds drained
- 8 slices crusty Italian bread sliced 1/2-inch thick
- Olive oil
Instructions
- Heat grill to high.
- Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic and fennel, crushed red pepper and salt and cook for 3-5 minutes.
- Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels and tomatoes. Cover pot and cook until mussel shells open, stirring once, 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 with remaining parsley and fronds.
- Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.