Penn Cove Mussels Steamed in Orange Juice with Basil

Prep Time
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"A colorful first course with a dipping sauce made from its own cooking broth. Penn Cove is on an island in Puget Sound, known for the mussels, but any mussel can be used."

Original recipe yields 2 servings


  • Serving Size: 1 (388.8 g)
  • Calories 395
  • Total Fat - 21.7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 73.4 mg
  • Sodium - 827.1 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 8.5 g
  • Protein - 30 g
  • Calcium - 106.4 mg
  • Iron - 9.3 mg
  • Vitamin C - 60.2 mg
  • Thiamin - 0.6 mg

Step 1

Grate the orange rind and reserve.

Step 2

Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.

Step 3

Juice the remaining orange.

Step 4

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.

Step 5

Remove the mussels with a slotted spoon and discard the ones that didn't open.

Step 6

Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.

Step 7

Pour the cooking broth into a small dishes, to dip mussels into.

Tips & Variations

No special items needed.



I made as recipe using 500 grams of mussels and served with some garlic bread made for a great Valentines dinner for one (DH was on 12 hour night shift), wouldn't change a thing absolutely awesome as is, thanks Mikekey made for First Time tag game at FF&F.

review by:
(14 Feb 2017)