Spicy Mussels with White Wine

4.8(36)

by Bobby Flay·published 2016-12-08

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Main Dish

Servings

(4–6)

Total time

—

Calories / serving

383 kcal

Ingredients (13)

serves

3 tablespoons olive oilolive-oil
1/2 Spanish onion, thinly slicedonion
4 large garlic cloves, choppedgarlic
2 teaspoons fennel seedsfennel-seed
1 teaspoon dried crushed red pepperbell-pepper
1/2 teaspoon salt, plus more for seasoningsalt
1 cup dry white winewhite-wine
2 (1/4-inch-thick) lemon sliceslemon
1/2 cup chopped fresh parsley leavesparsley
2 1/2 pounds fresh mussels, scrubbed, debeardedmussel
1/2 cup chopped seeded tomatoestomato
8 slices crusty Italian bread, sliced 1/2-inch thickbread
Olive oilolive-oil

Instructions (4 steps)

01Heat grill to high.
02Heat 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.
03

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.

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Not rich — missing servings, total time, or calories.