Spicy Mussels in White Wine
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1/3 cup olive oil
1/2 onion, thinly sliced
4 large garlic cloves, chopped
2 tsp. fennel seeds
1 tsp. Bailey Farms Red Habanero Hot Sauce
1/2 tsp. salt
1 cup dry white wine
2 slices fresh lime
1/2 cup chopped cilantro
2-1/2 pounds fresh mussels, scrubbed and debearded
1/2 cup chopped roma tomatoes
Heat the olive oil in a large heavy pot over medium-high heat, then add the onion, garlic, fennel seeds, hot sauce and salt. Sauté until the onion is light brown,(about 4 minutes) then add the wine, lime slices and 1/4 cup of chopped cilantro. Bring the pot to a boil, then add the mussels and cover the pot. Cook until the mussel shells open, stirring once to rearrange them, about 6 minutes. Discard any of the mussels that did not open.
Using a slotted spoon, transfer the mussels to large shallow bowl. Boil the broth in the pot until it reduces to 1 cup, (about 3 minutes) then season to taste with pepper. Pour some of the broth over mussels. Sprinkle the tomatoes and the remaining cilantro over the dish. Serve with crusty French bread and a simple salad.