Penn Cove Mussels Steamed in Orange Juice With Basil
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
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
- Grate the orange rind and reserve.
- Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
- Juice the remaining orange.
- 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.
- Remove the mussels with a slotted spoon and toss the ones that didn't open.
- Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
- Pour the cooking broth into a small dishes, to dip mussels into.
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Reviews
-
These were so very good. I think I would add a pinch of salt next time, but my honey thought they were perfect as is. I did not read the instructions carefully and put all the rind in at the beginning - no harm, as they cook so quickly. Also, I julienned the basil, as I like how that looks. The orange flavor is subtle and delicious. Thanks for a wonderful recipe.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.