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
How to Make It
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.
Note: Nutritional analysis is per serving.
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