5 lbs (2.25 kg) fresh PEI mussels 1 Tbsp (15 mL) vegetable oil 1 fennel bulb, fronds removed and thinly sliced 2 cloves of garlic, minced 1 cup (250 mL) of orange juice with pulp zest of a large orange
Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot, heat the vegetable oil over medium heat. Fry the fennel and garlic until softened, 4 to 5 minutes until soft. Stir in the orange zest and juice.
Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Stir mussels well to coat in sauce. Scoop into individual bowls with the broth and serve.