Ingredients Jump to Instructions ↓

  1. 1 Navel orange

  2. 2 Garlic cloves - mashed to paste with (large)

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/3 cup 48g / 1.7oz Finely-chopped shallots

  5. 1/2 cup 73g / 2.6oz Finely-chopped fennel bulb (sometimes called anise)

  6. 1 teaspoon 5ml Fennel seeds

  7. 2 tablespoons 30ml Unsalted butter

  8. 1/4 cup 59ml Dry white wine

  9. 1/2 cup 118ml Chicken broth

  10. 1 lb 454g / 16oz Mussels (preferably cultivated) - scrubbed well, And beards pulled off

  11. 1 tablespoon 15ml Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions With a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use. In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.) Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels. Serve with crusty bread. This recipe yields 2 servings as an entree.


Send feedback