Photo: Spicy Mussels with White Wine Recipe
Ingredients
- 3 tablespoons olive oil
- 1/2 Spanish onion, thinly sliced
- 4 large garlic cloves, chopped
- 2 teaspoons fennel seeds
- 1 teaspoon dried crushed red pepper
- 1/2 teaspoon salt, plus more for seasoning
- 1 cup dry white wine
- 2 (1/4-inch-thick) lemon slices
- 1/2 cup chopped fresh parsley leaves
- 2 1/2 pounds fresh mussels, scrubbed, debearded
- 1/2 cup chopped seeded tomatoes
- 8 slices crusty Italian bread, sliced 1/2-inch thick
- Olive oil
Directions
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, fennel seeds, crushed red pepper and salt and cook for 1 minute.
Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. 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 tomatoes and remaining parsley.
Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.
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By Lisa W69
Columbus Ohio
on May 27, 2013
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My son raved about the mussels he had at Bag of Nails Pub in worthington, so, me being a food network fan, I decided to use Bobby's recipe to see if it was close. It was AMAZING! No substitutions. Use a good wine. We used a Pinot Grigiot. I used more than a cup for the 2.5 lbs of mussels. I used half the 750 bottle. After we feasted, we cut up half a tomato and added it to the broth leftover. It's now in the fridge, melding flavors. Tomorrow we'll have that as a soupy snack. SO good, and it got my 14 year old to cook with me and even do the pan clean up after. Our tummies are stuffed, feeling warm and spicy happy.
His birthday is the 7th. He wants this, instead of dinner out at any place he chooses. How many 14 year old guys would choose that? I would MUCH rather cook with him than pay to eat around other people. Thank you, Bobby. This is going to become a seasonal favorite.
Can't rave on it enough. this was my first ever try at mussels, and it was so easy.
By billthecook
windsor ct
on January 26, 2013
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I was looking for a new recipe rather than my usual a little of this and a little of that, it went together easily and tasted great. The fennel, pepper flakes and lemon complemented each other well. I cooked the recipe pretty much as written, how else can you judge it if you change 1/2 the ingredients. I will make again next time I buy mussels.
By peteschef
Cincinnati
on October 19, 2012
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Okay, I'm not a lover of mussels or much other seafood, but my husband loves it. He's has been cured of bladder cancer for 12 years, but this year has undergone a few major surgeries after having his bladder removed in Feb. Food is the biggest adventure we can have right now, and I wanted to make something he'd really enjoy eating. I made this for him, and I have never seen him enjoy something homecooked more that this. (I had no fennel so substituted some Italian seasoning and served with garlic buttered angel hair pasta> He dug in head first and took his time coming up for air. Thanks so much for listing this recipe. (I'm making it again tonight!
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