Orange and Basil Mussels
Photo: Iain Bagwell; Styling: Kevin Crafts
Yields Serves 4 Prep Time 30 mins
When she first tried a similar dish at Kuleto's Italian Restaurant in San Francisco, Sunset recipe editor Amy Machnak was shocked at how well this unusual flavor combination complements mussels.

How to Make It

Step 1
1

Heat oil in a large pot over medium heat. Cook garlic until fragrant, about 30 seconds. Add wine, orange juice, tomatoes, salt, pepper, and chile flakes and let simmer 5 minutes. Add mussels and half the basil; cook, covered, until mussels have opened, about 5 minutes. Transfer to a serving bowl and top with remaining basil. Serve with warm crusty Italian bread such as ciabatta.

Step 2
2

Note: Nutritional analysis is per serving.

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

Directions

Step 1
1

Heat oil in a large pot over medium heat. Cook garlic until fragrant, about 30 seconds. Add wine, orange juice, tomatoes, salt, pepper, and chile flakes and let simmer 5 minutes. Add mussels and half the basil; cook, covered, until mussels have opened, about 5 minutes. Transfer to a serving bowl and top with remaining basil. Serve with warm crusty Italian bread such as ciabatta.

Step 2
2

Note: Nutritional analysis is per serving.

Orange and Basil Mussels