Mussels with Orange and Fennel

1. 1

   In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.

2. 2

   Add the shaved fennel and mussels and cook for 3 minutes, until fennel is soft.

3. 3

   Add the white wine and orange zest and segments and cook until all the mussels have opened.

4. 4

   Season with salt and pepper and sprinkle with fennel fronds.

5. 5

   Pour into serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.