Penn Cove Mussels Steamed in Orange Juice with Basil
Created by Mikekey on January 15, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 10m
- Recipe #11878
Ingredients
- 1 large orange (navel orange)
- 2 tablespoons fresh basil, finely minced
- 2 tablespoons oil (olive oil)
- 1 pinch black pepper
- 1 pound mussels (scrubbed and beards removed, 16 large mussels)
- 1/3 cup water
- 1 tablespoon shallot, finely minced
- Fresh basil leaf
How to Make
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Step 1: Grate the orange rind and reserve.
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Step 2: Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
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Step 3: Juice the remaining orange.
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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.
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Step 5: Remove the mussels with a slotted spoon and discard the ones that didn't open.
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Step 6: Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
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Step 7: Pour the cooking broth into a small dishes, to dip mussels into.