---------- Recipe via Meal-Master (tm) v8.05
 
      Title: SPICY MUSSELS IN WHITE WINE
 Categories: Shellfish, Appetizers
      Yield: 6 Servings
 
    1/3 c  Olive oil
    1/2    Onion, thinly sliced
      4 lg Garlic cloves, chopped
      2 ts Fennel seeds
      1 ts Dried crushed red pepper
    1/2 ts Salt
      1 c  Dry white wine
  2 1/4    Inch-thick lemon slices
    1/2 c  Chopped fresh parsley
  2 1/2 lb Fresh mussels, scrubbed,
           -debearded
    1/2 c  Chopped seeded tomatoes
 
  Heat oil in heavy large pot over medium-high heat. Add onion, garlic,
  fennel seeds, crushed red pepper and salt; saute until onion is light
  brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring
  to boil. Add mussels. Cover pot and cook until mussel shells open, stirring
  once to rearrange mussels, 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 tomatoes and remaining parsley
  over.
  
  Serve garlic toast with this to mop up all the savory broth.
  
  Bon Appetit December 1995 Alan Herman: New York, New York
 
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