Steamed Mussels with Tomato, Orange & Basil
Caoimhe Creswell
Donated by Graham & Heather Slape
ingredients
- 1.75 kg mussels
- 50ml olive oil
- 4 shallots, finely diced
- 1 clove garlic, finely diced
- 2 vine ripened tomatoes, skinned, seeded & diced (tomato pulp reserved)
- 2 oranges, juices
- 1tbs orange zest
- 2 tbs basil
directions
- 1
Wash the mussels under plenty of cold, running water. Discard any open ones. Pull out the tough, fibrous beards protruding between the tightly closed shells and knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any pieces of shell
- 2
OR
- 3
You can purchase mussels already be-bearded & scrubbed.
- 4
Heat oil in a large pot and fry shallots & garlic till soft. Add orange juice, zest and reserved tomato pulp. Bring to a simmer. Add mussels, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then . Add basil and diced tomato. Spoon into large warmed bowls.
- 5
Discard any mussels that have not opened
- 6
Serve with crusty bread
Source: Graham & Heather Slape
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