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Blue Mussels on the Half Shell with Sherry and Fennel

Blue Mussels on the Half Shell with Sherry and Fennel
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Ingredients

5
lb(s) cultured blue mussels
1
bulb fennel
2
oranges
2
cup orange juice
¼
cup sherry vinegar
¼
cup extra virgin olive oil
5
shallots
5
clove garlic
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Directions

Step 1

Rinse the fresh blue mussels in tap water.

Step 2

Finely slice the shallots, garlic.

Step 3

Sweat in a large pot until tender.

Step 4

Add the sherry vinegar, and orange juice.

Step 5

Strain the cold liquid and add the finely sliced fennel and extra virgin olive oil. Leave this for half an hour.

Step 6

Separate the mussel shells and place on a platter or large plate. Put a mussel into each shell and the spoon the liquid over the fresh blue mussels and garnish with orange zest, orange segments & fennel fronds.

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