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Name: Steamed Mussels with Orange, Fennel And Garlic
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: ; cultivated),; 1/2 c Finely-chopped fennel bulb; ; with; 1/2 c Chicken broth; 1/2 ts Salt; 2 tb Unsalted butter; And beards pulled off; 1 ts Fennel seeds; (sometimes called anise); 1 lb Mussels; (preferably; 1/3 c Finely-chopped shallots; ; scrubbed well,; 1 Navel orange; 2 lg Garlic cloves; mashed to; 1/4 c Dry white wine; 1 tb Chopped fresh parsley leaves

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INGREDIENTS

; cultivated),
1/2 c Finely-chopped fennel bulb
; with
1/2 c Chicken broth
1/2 ts Salt
2 tb Unsalted butter
And beards pulled off
1 ts Fennel seeds
(sometimes called anise)
1 lb Mussels; (preferably
1/3 c Finely-chopped shallots
; scrubbed well,
1 Navel orange
2 lg Garlic cloves; mashed to
1/4 c Dry white wine
1 tb Chopped fresh parsley leaves

Servings

INSTRUCTIONS

With a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use. In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.) Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels. Serve with crusty bread. This recipe yields 2 servings as an entree. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8661) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-25-1999 Recipe by: Sara Moulton

NOTES

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Steamed Mussels with Orange, Fennel And Garlic

; cultivated),
1/2 c Finely-chopped fennel bulb
 ; with
1/2 c Chicken broth
1/2 ts Salt
2 tb Unsalted butter
 And beards pulled off
1 ts Fennel seeds
 (sometimes called anise)
1 lb Mussels; (preferably
1/3 c Finely-chopped shallots
 ; scrubbed well,
1 Navel orange
2 lg Garlic cloves; mashed to
1/4 c Dry white wine
1 tb Chopped fresh parsley leaves

With a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut  remaining peel and pith from orange with a sharp knife and discard. Cut out  fruit sections from between membranes, discarding membranes, and finely  chop enough fruit to measure 1/3 cup, reserving remaining fruit for another  use. In a large saucepan cook garlic paste, shallots, chopped fennel, and  fennel seeds in butter over moderate heat, stirring, until chopped fennel  is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add  broth and return to a boil. Add mussels and cook, covered, with a  tight-fitting lid, over high heat, checking them every minute, 3 to 8  minutes, transferring them as they open with a slotted spoon to a serving  bowl. (Discard any mussels that are unopened after 8 minutes.) Stir into  broth chopped orange, parsley, and salt and pepper to taste and spoon over  mussels. Serve with crusty bread. This recipe yields 2 servings as an  entree.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet  Magazine From the TV FOOD NETWORK - (Show # CL-8661)    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    02-25-1999    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (450g)
Recipe Makes: 2 servings

Calories: 661
Calories from Fat: 626 (95%)

Amt Per Serving		% DV

	Total Fat 69.5g	93 %
	Saturated Fat 43.8g	219 %
	Monounsaturated Fat 18.1g
	Polyunsanturated Fat 2.7g
Cholesterol 183.2mg		56 %
Sodium 245.2mg		8 %
Potassium 205.2mg		5 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 8.3g
Protein 2.1g		3 %
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Calories per serving: 661

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