LE COZZE ALLA ORANGE

Shellfish bearing coastline around the world have some of the most chef-treasured seafood recipes.  Italy is renowned for their mussel recipes, especially those that combine mussels with other native ingredients such as oranges.

Le Cozze alla Orange

Mussels 2.jpg

Ingredients

  • 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 Taylor mussels in shells, scrubbed, beards pulled off
  • 1/3 cup sliced fresh basil leaves, divided

Directions

  1. Heat oil in a large pot over medium heat.
  2. Cook garlic until fragrant, about 30 seconds.
  3. Add wine, orange juice, tomatoes, salt, pepper, and chile flakes
  4. Simmer for 5 minutes.
  5. Add mussels and half the basil.
  6. Cook, covered, until mussels have opened, about 5 minutes.
  7. Transfer to a serving bowl and top with remaining basil.
  8. Serve with warm crusty Italian bread or on pasta.