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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.
Chef Instructor
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
During class, ask questions in real time and chat with other home cooks — some curious, some seasoned, all here to learn.
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After the live class, the full recipe and class replay will be available in Past Classes page.