Steamed mussels with orange, fennel and garlic

Yield: 2 servings

Measure Ingredient
1 \N Navel orange
2 larges Garlic cloves; mashed to paste
\N \N ; with
½ teaspoon Salt
⅓ cup Finely-chopped shallots
½ cup Finely-chopped fennel bulb
\N \N (sometimes called anise)
1 teaspoon Fennel seeds
2 tablespoons Unsalted butter
¼ cup Dry white wine
½ cup Chicken broth
1 pounds Mussels; (preferably
\N \N ; cultivated),
\N \N ; scrubbed well,
\N \N And beards pulled off
1 tablespoon Chopped fresh parsley leaves

With a vegetable peeler remove three 3- by ½-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 ⅓ 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.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8661) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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