INGREDIENTS
- 2 lbs of PEI Mussels
- 2 tbsp Extra-Virgin Olive Oil
- 2 Garlic Cloves
- 1/2 cup Onions
- 2 tbsp Orange Zest
- 1 cup Sparkling Wine
- Freshly Squeezed Juice from 1 Orange
- 2 tbsp Rosemary
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- Crusty bread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- Heat oil in large pan/pot over medium heat. Add onion and garlic and sauté until softened.
- Add orange zest, sparkling wine, fresh orange juice, rosemary, salt and pepper to taste. Let simmer for 2 minutes. Stir to combine well.
- Add the mussels and cover with a lid. Turn the heat to high and cook for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on. While mussels are steaming, brush your focaccia bread with olive oil, sprinkle with salt and warm in oven.
- Remove from heat and let sit, covered, for about 1 minute.
- Pour into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell. Slice warmed focaccia and serve with dish.
