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Steamed Mussels with Chicory: Cozze con Cicoria
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6 tablespoons extra virgin olive oil
2 medium red onions, thinly sliced
2 pounds mussels, scrubbed and de-bearded
1 tablespoon red chile flakes
1 cup dry white wine
1 lemon, cut into quarters, plus lemon wedges, for garnish
1/2 pound chicory, cut into 1/4-inch ribbons
1/2 cup darkly toasted coarse bread crumbs
Chile oil, for drizzling, recipe follows
In a 3-quart saucepan, heat the olive oil until smoking. Add the onions and cook until softened but not browned. Add the mussels and toss well. Add the chile flakes, wine and lemon quarters, cover and cook 1 minute. Remove the lid and add the chicory. Replace the lid and cook 1 minute more, until the mussels have steamed open. Pour into a warm bowl, sprinkle the breadcrumbs over and serve with the lemon wedges on the side, drizzled with the chile oil.
HOT CHILE OIL
OLIO PICCANTE
Recipe copyright 2000, Mario Batali. All rights reserved.
2 cups extra virgin olive oil
10 jalapeno peppers, coarsely chopped
4 tablespoons red chile flakes
In a small saucepan, combine the oil, pepper and chili flakes. 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. Yield: 2 cups
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