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1 navel orange
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.
Pair with a California Sauvignon Blanc, such as Everett Ridge Dry Creek Valley Sauvignon Blanc 2008
Source: "Steamed Mussels with Orange, Fennel, and Garlic" from Gourmet | July 1996
on line at http://www.epicurious.com/recipes/food/views/Steamed-Mussels-with-Orange-Fennel-and-Garlic-12646 accessed August 25, 2012
Photo from Christopher Ranch http://www.christopherranch.com/archives/recipes/steamed-mussels-with-orange-fennel-and-garlic