Orange and Basil Mussels

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.

Photo by Iain Bagwell

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

Step 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

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories170

% Daily Value *
Total Fat 5.2g7%

Saturated Fat 0.8g4%
Cholesterol 18mg6%
Sodium 504mg22%
Total Carbohydrate 15g6%

Dietary Fiber 0.6g3%
Protein 9.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Orange and Basil Mussels