Email to Buny      

Steamed Mussels with Orange, Fennel & Garlic

Source of Recipe

Velvet Haze


List of Ingredients

1 each - Fresh Navel Orange, sectioned
1 tablespoon - Orange Zest
2 large - Garlic Cloves, minced
2 each - Shallots, chopped
1/2 cup - Fennel Bulb, finely diced
1 teaspoon - Fennel Seeds
1/4 cup - White Wine

1/2 cup - Chicken Stock
1 lb - Fresh Mussels, beards off
1 tablespoon - Fresh Parsley, chopped


Recipe

In a large saucepan cook garlic, shallots, chopped fennel and fennel seeds in a little water over moderate heat, stirring until chopped fennel is soft, about 5 minutes. Stir in wine and zest and boil 1 minute. Add stock and return to a boil. Add mussels and cook covered over high heat for 3-8 minutes, checking them often. Transfer them with a slotted spoon as they open to a serving bowl - if they do not open, discard them. Stir into stock, chopped orange sections, parsley and pepper to taste and spoon over mussels.