Penn Cove Mussels Steamed in Orange Juice with Basil
Recipe: #11878
January 15, 2014
Categories: Mussels, Orange, Appetizers, Pacific Northwest, Romantic Dinner, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.