Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mussels Steamed In Orange Juice With Basil
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- #80564
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large navel orange
2 tablespoons finely minced fresh basil
2 tablespoons olive oil
1 pinch black pepper
16 large mussels, scrubbed and beards removed
1/3 cup water
1 tablespoon finely minced shallots
fresh basil leaves
directions
Grate the orange rind and reserve. Cut little triangles from a thin slice of orange and reserve. Juice the remaining orange.
In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind.
Cover the pan and bring to a boil. Steam for a few minutes until the mussels open.
Remove the mussels with a slotted spoon and toss the ones that didn't open. Place them on a plate that is lined with fresh basil and the orange triangles.
Sprinkle the remaining orange rind on top and serve with the sauce from the pan in a small dish.
added by
RMomma
nutrition data
Nutritional data has not been calculated yet.
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