Steamed Mussels with Cardamom, Orange, and Mint

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 29%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.1g
  • Carbohydrate: 7.2g
  • Fiber: 0.3g
  • Cholesterol: 25mg
  • Iron: 3.8mg
  • Sodium: 404mg
  • Calcium: 32mg

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

Preparation

  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
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