Steamed Mussels with Orange, Fennel and Garlic

1. 1

   With a vegetable peeler remove three 3- by 1/2-inch strips orange zest.

2. 2

   Cut remaining peel and pith from orange with a sharp knife and discard.

3. 3

   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.

4. 4

   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.

5. 5

   Stir in wine and zest and boil 1 minute.

6. 6

   Add broth and return to a boil.

7. 7

   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.

8. 8

   (Discard any mussels that are unopened after 8 minutes.)

9. 9

   Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.

10. 10

    Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.