INGREDIENTS

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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