Steamed Mussels with Orange Basil and Chili

DinnerSeafood

May 8

Bright, briny mussels get a fresh twist with a citrusy, aromatic orange broth, gently spiked with red chiles and finished with torn basil. It’s light, a little spicy, and made for soaking up with plenty of crispy bread.

Steamed Mussels with Florida Orange Juice, Basil, and Chili

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

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Bright, briny mussels get a fresh twist with a citrusy, aromatic orange broth, gently spiked with red chiles and finished with torn basil. It's light, a little spicy, and made for soaking up with plenty of crispy bread.

Ingredients

2 lbs live mussels
1 tbsp olive oil, + extra for drizzling bread
2 shallots, finely diced
4 garlic cloves, crushed
1–2 thinly sliced red or Thai chiles (seeded if you want less heat)
3 tbsp butter, unsalted
1 cup Florida Orange Juice
1 tbsp white wine vinegar
1 tbsp fresh parsley, finely chopped
Squeeze of fresh lemon
Handful of basil leaves
1 baguette, sliced

Instructions

Prep mussels: Begin by de-bearding and cleaning the mussels. To de-beard, pull the beard upward until it releases from the shell. Rinse under cold running water, scrubbing the shells to remove any debris or barnacles.
Cook the aromatics: In a wide, deep pan over medium-low heat, warm the olive oil. Add the shallots and garlic along with the sliced red or Thai chiles. Cook for about 5 minutes, stirring here and there, until soft, fragrant, and just translucent.
Make sauce: Increase heat to medium and add the Florida Orange Juice and white wine vinegar. Cook for 3–5 minutes, until slightly reduced and concentrated. Reduce heat to low, then add the butter and stir until fully melted and emulsified into the sauce.
Steam mussels: Add the mussels to the pan and toss to coat in the sauce. Cover with a lid and steam over medium heat for 5–7 minutes, or until the shells have opened. Give the pot a shake once or twice to help them along.
Fry baguette: While the mussels steam, slice the baguette and drizzle with olive oil. Toast in a pan over low heat for a few minutes per side, until golden and crisp.
Serve: Take the mussels off the heat and toss in a big handful of torn basil. Taste and adjust–add a squeeze of lemon for a pop of brightness. Serve right away with toasty bread for dunking, and if you want, a few extra fresh chile slices on top for heat.