Mediterranean Steamed Mussels

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2002

Ingredients

  • 3 lbs mussels
  • 1/4 cup olive oil
  • 1 sweet onion sliced
  • 2 cloves garlic chopped
  • 1 hot pepper finely chopped
  • 1 fennel bulb thinly sliced
  • 3 plum tomatoes diced
  • 1 tablespoon each grated orange rind
  • 1 tablespoon each grated lemon rind
  • 1 pinch saffron
  • 1/4 cup dry white wine
  • 1/4 cup each orange juice
  • 1/4 cup each lemon juice
  • 1 tablespoon ouzo or other licorice flavoured liqueur
  • 2 tablespoons chopped fresh Italian parsley
  • 1 pinch each salt
  • 1 pinch each pepper

Method

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

Nutritional facts Per serving: about

  • Sodium 142 mg
  • Protein 10 g
  • Calories 195.0
  • Total fat 11 g
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mediterranean Steamed Mussels

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