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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