A dinner honouring Mom at the Cousvis household wouldn't be special without steamed shellfish. This simple sit-down appetizer uses fresh Prince Edward Island mussels, earthy saffron and Georgia Cousvis's favourite vegetable: fennel.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2002
Ingredients
Method
Rinse mussels and remove any beards; discard any that do not close. Set aside.In large skillet or shallow Dutch oven, heat oil over medium-high heat; saut?nion and garlic for 3 minutes. Add hot pepper, fennel, tomatoes, orange and lemon rinds, and saffron; saut?or 5 minutes or just until fennel is tender.
Add mussels, wine, orange and lemon juices, and ouzo; cover and cook over medium heat for about 8 minutes or until mussels open. Discard any that do not open. Remove from heat. Stir in parsley, salt and pepper
Nutritional facts Per serving: about
- Sodium 142 mg
- Protein 10 g
- Calories 195.0
- Total fat 11 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 19.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 48.0
