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Orange and Basil Mussels

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
When she first tried a similar dish at Kuleto's Italian Restaurant in San Francisco, Sunset recipe editor Amy Machnak was shocked at how well this unusual flavor combination complements mussels.


  • 1 tablespoon olive oil
  • 1 large garlic clove, sliced
  • 2/3 cup dry white wine
  • 1 1/2 cups fresh orange juice
  • 1/2 cup canned diced tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red chile flakes
  • 2 pounds mussels in shells, scrubbed, beards pulled off
  • 1/3 cup sliced fresh basil leaves, divided

Nutrition Information

  • calories 170
  • caloriesfromfat 27 %
  • protein 9.1 g
  • fat 5.2 g
  • satfat 0.8 g
  • carbohydrate 15 g
  • fiber 0.6 g
  • sodium 504 mg
  • cholesterol 18 mg

How to Make It

  1. Heat oil in a large pot over medium heat. Cook garlic until fragrant, about 30 seconds. Add wine, orange juice, tomatoes, salt, pepper, and chile flakes and let simmer 5 minutes. Add mussels and half the basil; cook, covered, until mussels have opened, about 5 minutes. Transfer to a serving bowl and top with remaining basil. Serve with warm crusty Italian bread such as ciabatta.

  2. Note: Nutritional analysis is per serving.