Mussels with Orange and Fennel

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 1 small head fennel, thinly sliced and fronds reserved
  • 24 Prince Edward Island mussels, scrubbed and rinsed
  • 1/2 cup dry white wine
  • 1 orange, zest to yield 1 tablespoon, and segments to yield 1/4 cup
  • Salt and freshly ground black pepper
Directions
  • In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking. Add the shaved fennel and mussels and cook for 3 minutes, until fennel is soft.

  • Add the white wine and orange zest and segments and cook until all the mussels have opened. Season with salt and pepper and sprinkle with fennel fronds.

  • Pour into serving bowl and serve immediately.


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