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Ingredientes
- Â Â A colorful first course with a dipping sauce made from its own cooking broth.
- Â Â Pour any remaining sauce over leftover rice for an additional bonus.
- 1 lrg navel orange
- 2 Tbsp. finely chopped fresh basil
- 2 Tbsp. Extra virgin olive oil
- 1 pch of black pepper
- 16 lrg mussels, scrubbed and beards removed
- Â Â 1//3 c. of water
- 1 Tbsp. finely chopped Shallots
- Â Â Fresh Basil leaves
Direcciones
- Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles, reserve. Juice the remaining orange.
- In a large skillet which has a lid, mix the chopped basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few min till the mussels open.
- Remove the mussels with a slotted spoon and toss the ones which didn't open.
- Place them on a plate which in 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.
- Serves 2 (Chef David Nelson)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 2 servings | |
| Calories 286 | |
| Calories from Fat 152 | 53% |
| Total Fat 17.18g | 21% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 461mg | 19% |
| Potassium 620mg | 18% |
| Total Carbs 13.29g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.46g | 3% |
| Protein 19.69g | 32% |
