Steamed Mussels with Chicory and Red Onions

• 2 pounds mussels (smaller ones are better)
• 6 tablespoons virgin olive oil
• 2 medium red onions, thinly sliced
• 1 cup dry white wine
• 1 lemon, cut into quarters
• 1/2 pound chicory, chopped into 1/4-inch ribbons

1. Scrub and debeard mussels.
2. In a 3 quart sauce pan, heat oil until smoking.
3. Add onions and cook until soft but not brown.
4. Add mussels and toss well.
5. Add wine and lemon pieces and cover.
6. Cook 1 minute, remove lid and add chicory.
7. Replace lid and cook 1 more minute until all mussels are steamed open.
8. Pour into warm bowls and serve with lemon wedges and hot and spicy oil.
9. Yield: 4 servings

mussels, virgin olive oil, red onions, white wine, lemon, chicory

Taken from www.foodnetwork.com/recipes/mario-batali/steamed-mussels-with-chicory-and-red-onions-recipe.html (may not work)