Yield: 2 servings
|1 \N||Navel orange|
|2 larges||Garlic cloves; mashed to paste|
|\N \N||; with|
|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@...
Recipe by: Sara Moulton
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