| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cklive14 | 2 | servings | |
INGREDIENTS
| 1 | Navel orange | |
| 2 | lg | Garlic cloves; mashed to paste |
| ; with | ||
| 1/2 | ts | Salt |
| 1/3 | c | Finely-chopped shallots |
| 1/2 | c | Finely-chopped fennel bulb |
| (sometimes called anise) | ||
| 1 | ts | Fennel seeds |
| 2 | tb | Unsalted butter |
| 1/4 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| 1 | lb | Mussels; (preferably |
| ; cultivated), | ||
| ; scrubbed well, | ||
| And beards pulled off | ||
| 1 | tb | Chopped fresh parsley leaves |
INSTRUCTIONS
With a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use. In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.) Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels. Serve with crusty bread. This recipe yields 2 servings as an entree. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8661) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-25-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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