Ingredients
-
1
-
2
-
2
-
1
-
16
-
1/3
-
1
-
-
-
-
-
-
-
-
Directions
Penn Cove Mussels Steamed in Orange Juice With Basil, A colorful first course with a dipping sauce made from its own cooking broth , These were so very good I think I would add a pinch of salt next time, but my honey thought they were perfect as is I did not read the instructions carefully and put all the rind in at the beginning – no harm, as they cook so quickly Also, I julienned the basil, as I like how that looks The orange flavor is subtle and delicious Thanks for a wonderful recipe , A colorful first course with a dipping sauce made from its own cooking broth
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Steps
|
1
Done
|
Grate the Orange Rind and Reserve. |
|
2
Done
|
Cut 1 Thin Slice from the Middle of the Orange and Cut It Into Little Triangles; Reserve. |
|
3
Done
|
Juice the Remaining Orange. |
|
4
Done
|
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. |
|
5
Done
|
Remove the Mussels With a Slotted Spoon and Toss the Ones That Didn't Open. |
|
6
Done
|
Place Them on Plates Lined With Fresh Basil Leaves. Garnish With Orange Triangles. Sprinkle the Remaining Orange Rind on Top. |
|
7
Done
|
Pour the Cooking Broth Into a Small Dishes, to Dip Mussels Into. |
