Penn Cove Mussels Steamed in Orange Juice With Basil |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A colorful first course with a dipping sauce made from its own cooking broth. Ingredients:
1 large navel orange |
2 tablespoons fresh basil, finely minced |
2 tablespoons olive oil |
1 pinch black pepper |
16 large mussels, scrubbed and beards removed |
1/3 cup water |
1 tablespoon shallot, finely minced |
fresh basil leaf |
Directions:
1. Grate the orange rind and reserve.
2. Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
3. Juice the remaining orange.
4. In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.
5. Remove the mussels with a slotted spoon and toss the ones that didn't open.
6. Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
7. Pour the cooking broth into a small dishes, to dip mussels into.
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