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Steamed Mussels with Cardamom, Orange, and Mint

Yield 8 servings
This appetizer from Bobino Café has cardamom--an important spice in Scandinavian cuisine and, hence, Minnesota cooking. Serve with toasted French bread to sop up the fragrant broth.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon cardamom seeds
  • 2 teaspoons grated orange rind
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup sauvignon blanc or other dry white wine
  • 3 pounds small mussels, scrubbed and debearded
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 119
  • caloriesfromfat 29 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 1.7 g
  • polyfat 0.7 g
  • protein 11.1 g
  • carbohydrate 7.2 g
  • fiber 0.3 g
  • cholesterol 25 mg
  • iron 3.8 mg
  • sodium 404 mg
  • calcium 32 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add shallots, ginger, and cardamom; cook 2 minutes or until shallots are tender, stirring frequently. Add rind, juice, and wine; bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Discard any unopened shells.

  2. Sprinkle mussels with mint, salt, and pepper; stir gently to combine. Divide mussels and juice mixture among 8 shallow bowls. Serving Size: About 9 mussels and 1/4 cup juice mixture

Bobino Café