Dinner’s ready! Our most inventive weeknight meals for spring, ready in 30 minutes or less
Photo by Iain Bagwell
In a pot, cook 1 sliced garlic clove in a little olive oil just until fragrant. Add 2/3 cup dry white wine, 1½ cups fresh orange juice, ½ cup canned diced tomatoes, ½ tsp. kosher salt, and ¼ tsp. each freshly ground black pepper and red chile flakes; simmer 5 minutes.
Add 2 lbs. mussels in shells and cook, covered, until mussels open. Sprinkle with 1/3 cup chopped fresh basil and serve with crusty bread.
Recipe: Orange and Basil Mussels