Steamed mussels with orange, fennel and garlic
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Navel orange | |
| 2 | larges | Garlic cloves; mashed to paste |
| ; with | ||
| ½ | teaspoon | Salt |
| ⅓ | cup | Finely-chopped shallots |
| ½ | cup | Finely-chopped fennel bulb |
| (sometimes called anise) | ||
| 1 | teaspoon | Fennel seeds |
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Dry white wine |
| ½ | cup | Chicken broth |
| 1 | pounds | Mussels; (preferably |
| ; cultivated), | ||
| ; scrubbed well, | ||
| And beards pulled off | ||
| 1 | tablespoon | Chopped fresh parsley leaves |
Directions
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@...
02-25-1999
Recipe by: Sara Moulton
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