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.
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
How to Make It
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.
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