- 2
Ingredients
- 2 servings
- 1 bag Highligner Mussels with butter sauce (didn't have plain mussels - see variation, below)
- 2 tbsp. EVOO
- 1/4 cup large sweet onion, sliced
- 2 cloves garlic, thinly sliced
- 1 small Thai hot pepper, finely chopped or pinch of chili flakes
- 1/4 cup small bulb fennel, thinly sliced
- 2 plum tomatoes, diced and placed in a sieve for several hours to drain
- 1 tbsp. grated orange peel
- 1 pinch saffron threads
- 1/4 cup dry white wine
- 1/4 cup orange juice - juice of one orange
- 1 tbsp. (15 mL) ouzo or other licorice- flavoured liqueur
- 2 tbsp. (25 mL) chopped fresh Italian parsley
Preparation
Step 1
In large skillet or shallow Dutch oven, *heat* oil over medium-high heat; *saute* onion and garlic for 3 minutes. *Add* hot pepper, fennel, tomatoes, orange and lemon rinds, and saffron; *saute* for 5 - 15 minutes or just until fennel is tender. *Add* mussels, wine, orange and lemon juices, and ouzo; *cover* and cook over medium heat for about 8 minutes or until mussels open. *Discard* any that do not open. *Remove* from heat. *Stir* in parsley, salt and pepper *Serve* in large shallow soup bowls with crusty bread to sop up. VARIATION: If using mussels in butter sauce (because that's all you can get) simply make sauce through the end as above, steam mussels in the microwave as instructed on package, plate and divide sauce between bowls. Still very good.