Wine-steamed Mussels with Oregano and Orange

Name: Wine-steamed Mussels with Oregano and Orange
Yield: Makes 4 Appetizer Servings
Cuisine: United States
Ingredients: 2 tablespoons fresh oregano leaves, chopped, stems removed, or 1 teaspoon dried oregano; 2 cups diced (¼ inch) sweet onion; 3 strips (3 × ½ inch) orange zest; 1 cup white wine; ½ cup (packed) flat-leaf parsley leaves and thin stems, chopped; 1 garlic clove, crushed; 2 whole garlic cloves; 1 tablespoon olive oil; 3 ripe plum tomatoes, cored, halved, seeded and chopped (optional); 2 pounds fresh mussels, scrubbed, debearded, and rinsed; Diced pulp of 1 orange, peel, pith, and seeds removed (½ to ¾ cup); Fresh oregano sprigs, for garnish (optional)

Preparation info

Makes
4
Appetizer Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Steaming shellfish is a perfect way to get full flavor with almost no fat. This technique for steaming mussels also works well with clams, particularly small ones. When steaming mussels or clams, cook them, tightly covered, just until the shells open, no longer.

Ingredients

1 tablespoon olive oil
2 cups diced (¼ inch) sweet o

Americas
United States
Starter
Gluten-free

Method

Heat the olive oil and onion in a wide saucepan or deep skillet, preferably nonstick, over low heat. Cook, stirring, until the onion is crisp-tender but not browned, about 3 minutes. Stir in the oregano, crushed garlic, and 1 strip of the orange zest and sauté 30 seconds. Add