Citrus Steamed Mussels

You might not think of mussels when you think of wintertime, but they are in season all winter long. This dish is quick, easy, and unexpected on a weeknight, with flavors of winter citrus fruits, fennel bulb, and fresh herbs. This protein packed recipe is light, flavorful, and great served as an appetizer, or entrée. Try it with a thick slice of crusty fresh baked bread!

Ingredients:

• 2 lbs. Fresh mussels, cleaned

• 1 Small fennel bulb, thinly sliced

• 1 Large shallot, diced

• 2 Garlic cloves, minced

• 1 Tbsp. Extra Virgin Olive Oil

• 3/4 cup Dry white wine (Note if liquid does not cover bottom of pan, add a little more wine)

• 1/2 Lemon, juiced

• 1 Tbsp. Fresh chopped oregano, or 1 tsp. dried

• 1/4 Fresh basil, chiffonade

• 1 Orange juiced (Reserve thin orange zest strips before juicing)

• Fresh ground salt and pepper to taste

Directions:

Heat olive oil in a wide stockpot, or large skillet with a clear lid. Add shallots, garlic, and fennel and cook over medium heat for 3 minutes. Next add wine, lemon juice, orange juice, and oregano, cooking 1 minute, or until bubbles form. Add a little salt and pepper to taste, then add mussels, covering pan with a lid, steaming the mussels until they open. Check for open shells after 3 minutes, then in 1-minute intervals, until they are all opened, which usually takes 5 minutes. Be careful not to overcook. Cooking times for 2 pounds are about 5-6 minutes. Discard any unopened shells. Ladle into 2 bowls and top with fresh basil and orange zest. Serve with fresh crusty bread to soak up the broth and enjoy!

Serves 2 for entrée size, and 4 for appetizer size.