Steamed Mussels With Orange, Fennel And Garlic

Recipe Ingredients

1		Navel orange
2		Garlic cloves - mashed to paste with (large)
1/2 teaspoon	2.5ml	Salt
1/3 cup	48g / 1.7oz	Finely-chopped shallots
1/2 cup	73g / 2.6oz	Finely-chopped fennel bulb
		(sometimes called anise)
1 teaspoon	5ml	Fennel seeds
2 tablespoons	30ml	Unsalted butter
1/4 cup	59ml	Dry white wine
1/2 cup	118ml	Chicken broth
1 lb	454g / 16oz	Mussels (preferably cultivated) - scrubbed well,
		And beards pulled off
1 tablespoon	15ml	Chopped fresh parsley leaves

Recipe Instructions

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.

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8661)

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