This vibrant Mediterranean dish transforms humble mussels into an elegant, restaurant-quality meal in under twenty minutes. The briny sweetness of the shellfish pairs perfectly with the sharp bite of thinly sliced red onions and the distinctive, slightly bitter crunch of chicory. Steamed in dry white wine and finished with fresh lemon, the flavors are bright, aromatic, and deeply satisfying. The wine reduces slightly to create a light, flavorful broth that coats every mussel. This recipe is ideal for a speedy weeknight dinner or a light summer lunch. It requires minimal ingredients but delivers maximum impact, making it a reliable favorite for seafood lovers who appreciate fresh, uncluttered flavors. Serve immediately to enjoy the peak texture and warmth.
Steamed Mussels With Chicory And Red Onions
Description
This vibrant Mediterranean dish transforms humble mussels into an elegant, restaurant-quality meal in under twenty minutes. The briny sweetness of the shellfish pairs perfectly with the sharp bite of thinly sliced red onions and the distinctive, slightly bitter crunch of chicory. Steamed in dry white wine and finished with fresh lemon, the flavors are bright, aromatic, and deeply satisfying. The wine reduces slightly to create a light, flavorful broth that coats every mussel. This recipe is ideal for a speedy weeknight dinner or a light summer lunch. It requires minimal ingredients but delivers maximum impact, making it a reliable favorite for seafood lovers who appreciate fresh, uncluttered flavors. Serve immediately to enjoy the peak texture and warmth.Ingredients
Directions
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Scrub mussels under cold running water and remove beards by pulling them towards the hinge. Discard any mussels that are cracked or do not close when tapped.
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In a large 3-quart saucepan with a tight-fitting lid, heat the olive oil over medium-high heat until shimmering but not smoking.
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Add the thinly sliced red onions and saut&# 195;© for 2-3 minutes until softened and translucent, but not browned.
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Add the cleaned mussels to the pan and toss gently to coat them in the oil and onions.
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Pour in the dry white wine and add the lemon quarters. Cover the pan tightly with the lid.
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Steam for 1 minute. Remove the lid and stir in the chopped chicory.
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Replace the lid and continue steaming for 1-2 more minutes, or until all mussels have opened.
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Discard any mussels that remain closed. Pour the mussels, chicory, and broth into warm serving bowls.
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Serve immediately with additional lemon wedges and hot spicy oil on the side if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 195.2kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.9g5%
- Cholesterol 97.6mg33%
- Sodium 120.3mg6%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.0g0%
- Sugars 1.6g
- Protein 27.2g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
