Steamed Mussels with Orange, Fennel, and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 navel orange |
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt |
2 shallots, chopped fine (about 1/3 cup) |
1/2 cup finely chopped fennel bulb (sometimes called anise) |
1 teaspoon fennel seeds |
2 tablespoons unsalted butter |
1/4 cup dry white wine |
1/2 cup chicken broth |
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off |
1 tablespoon chopped fresh parsley leaves |
Directions:
1. 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.
2. 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.)
3. Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.
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