Mussels With Orange And Fennel

By á-174942

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 small fennel head thinly sliced, and fronds reserved
• 24 Prince Edward Island mussels scrubbed, rinsed
• 1/2 cup dry white wine
• 1 tablespoon grated orange zest
• 1/4 cup orange segments
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

In a 12- to 14-inch saute pan, heat the olive oil over medium heat until just smoking. Add the shaved fennel and mussels and cook for 3 minutes, until fennel is soft.

Add the white wine and orange zest and segments and cook until all the mussels have opened. Season with salt and pepper and sprinkle with fennel fronds.

Pour into serving bowl and serve immediately.

This recipe yields 4 servings.