Orange Fennel Mussels from PEI
Number of Servings: 4-6
Source:
Ingredients
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
Method
- 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.