I went to Whole Foods today to stock up on some items you can only get at Whole Food like gluten free fresh pasta, Vegannaise, Green Tea Coconut Milk (ice cream). On a hunch, I decided to stop by the seafood counter to see if they had any fresh mussels in stock. I was so delighted which the lady said “yes”. You see, they haven’t been able to stock fresh mussels all summer because it has been too hot. But the days are cooling off and I was in luck. I’m been waiting since June to share this recipe for Spicy Mussels with you because the first time I made it I neglected to take photos and they were gone in a blink of an eye.
1 medium onion, chopped
2 tablespoons butter
2 teaspoons ground fennel seed
1 teaspoon red pepper flakes
6 cloves garlic, pressed (if you are not such a big fan of garlic, you can cut this in half)
1 Orange, juiced and zested
1 cup vegetable broth
2 pounds fresh mussels, scrubbed and debearded
1/2 cup heavy cream
In a large saucepan over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Lower the heat to medium, add the vegetable broth and juice of orange and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately.
This dish is perfect as an appetizer with sliced French bread for dipping or served as a main course over pasta.