Mediterranean Steamed Mussels
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A dinner honouring Mom at the Cousvis household wouldn't be special without steamed shellfish. This simple sit-down appetizer uses fresh Prince Edward Island mussels, earthy saffron and Georgia Cousvis's favourite vegetable: fennel.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 195 |
| pro | 10 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 18 mg |
| sodium | 142 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 9% |
| vit C | 48% |
| folate | 21% |
Suggested Recipes
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3 lb (1.5 kg) mussels
1/4 cup (50 mL) olive oil
1 large sweet onion, sliced
2 cloves garlic, chopped
1 small Thai hot pepper, finely chopped
1 small bulb fennel, thinly sliced
3 plum_tomatoes, diced
1 tbsp (15 mL) each grated orange and lemon rind
Pinch saffron
1/4 cup (50 mL) dry white wine
1/4 cup (50 mL) each orange and lemon juice
1 tbsp (15 mL) ouzo or other licorice- flavoured liqueur
2 tbsp (25 mL) chopped fresh italian parsley
Pinch each salt and pepper
Preparation:
Rinse mussels and remove any beards; discard any that do not close. Set aside.
In large skillet or shallow Dutch oven, heat oil over medium-high heat; saut?nion and garlic for 3 minutes. Add hot pepper, fennel, tomatoes, orange and lemon rinds, and saffron; saut?or 5 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
In large skillet or shallow Dutch oven, heat oil over medium-high heat; saut?nion and garlic for 3 minutes. Add hot pepper, fennel, tomatoes, orange and lemon rinds, and saffron; saut?or 5 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
Source
Canadian Living Magazine: May 2002
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