Orange and Basil Mussels

Orange and Basil Mussels
Photo by Iain Bagwell


  • 2 pounds mussels in shells, scrubbed, beards pulled off
  • 1 tablespoon olive oil
  • 1 ½ cups fresh orange juice
  • 1/3 cup sliced fresh basil leaves, divided
  • ¼ teaspoon red chile flakes
  • 1 large garlic clove, sliced
  • ¼ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • ½ cup canned diced tomatoes
    • 2/3 cup dry white wine
    • ½ teaspoon kosher salt

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 ...

View full recipe at My Recipes


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