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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.

Orange and Basil Mussels (0410)

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

Amount Per Serving
Calories 170Calories from Fat 27
% Daily Value *
Total Fat 5.2g8%

Saturated Fat 0.8g4%
Cholesterol 18mg6%
Sodium 504mg21%
Total Carbohydrate 15g5%

Dietary Fiber 0.6g3%
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.