- 3 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 4 anchovy fillets, coarsely chopped
- 1 teaspoon grated lemon zest
- 1/2 teaspoon grated lime zest
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1/4 teaspoon dried red pepper flakes
- 2 pounds mussels, rinsed and debearded if necessary
- 1/2 cup dry white wine
- 1/4 cup chopped flat-leaf parsley
- thin slices of lemon and lime for garnish
To de-beard mussels, pull out the dark threads that protrude from the shell. Do this just before cooking; mussels die when de-bearded.
1. Heat the oil in a medium-sized skillet. Cook the onion in the oil over medium heat until softened, about 5 minutes. Add the garlic and anchovies and cook, mashing the anchovies until they dissolve, for 2 minutes. Stir in the lemon and lime zest and juice and the pepper flakes. (This base can be made a day or so ahead and refrigerated.)
2. Combine the mussels and wine in a large pot. Cover, bring to a boil, reduce the heat to medium, and cook until the mussels open, 4 to 10 minutes, depending on size. Remove the mussels from the pot with a slotted spoon and transfer to a serving bowl.
3. Meanwhile, if the citrus sauce has been refrigerated, reheat in a saucepan. Carefully pour the mussel broth into the citrus mixture, leaving behind the last third or so of the liquid, lest it contain any grit.
4. Pour the sauce over the mussels, sprinkle with parsley, garnish with lemon and lime slices, and serve.
from Dishing Up Maine
Yield: 8-10 appetizer servings