Instructions: In a 3-quart saucepan, heat the olive oil until smoking. Add the onions and cook until softened but not browned. Add the mussels and toss well. Add the chile flakes, wine and lemon quarters, cover and cook 1 minute.

Remove the lid and add the chicory. Replace the lid and cook 1 minute more, until the mussels have steamed open.

Pour into a warm bowl, sprinkle the breadcrumbs over and serve with the lemon wedges on the side, drizzled with the Hot Chile Oil.

This recipe yields 2 to 4 servings

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