Best 6 Steamed Mussels With Orange Recipes

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Embrace the delightful flavors of the sea with our curated collection of steamed mussel recipes. Indulge in the simplicity of Steamed Mussels with Orange, a classic dish that combines the delicate sweetness of oranges with the briny goodness of mussels. For a touch of Mediterranean flair, try our Steamed Mussels with White Wine and Herbs, where the aromatic herbs and tangy wine create a symphony of flavors. If you prefer a spicy kick, our Steamed Mussels with Chili and Garlic will tantalize your taste buds with its fiery heat. Each recipe offers a unique culinary journey, highlighting the versatility and deliciousness of steamed mussels.

Here are our top 6 tried and tested recipes!

SIMPLE STEAMED MUSSELS



Simple Steamed Mussels image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons unsalted butter
1/2 teaspoon chili flakes
2 pounds mussels, cleaned
1 cup Chardonnay
1 cup chicken stock
Kosher salt and freshly ground black pepper
1/4 cup finely chopped parsley
Crusty bread, brushed with olive oil and grilled, for serving

Steps:

  • Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
  • Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
  • Serve the mussels with a rustic piece of grilled bread.

STEAMED MUSSELS



Steamed Mussels image

Provided by Bobby Flay

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon canola oil
2 shallots, finely diced
6 garlic cloves
1 cup white wine
1 pound mussels, cleaned and debearded

Steps:

  • Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED MUSSELS I



Steamed Mussels I image

Simply mussels for a simply wonderful meal.

Provided by Susan

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 5

Number Of Ingredients 3

10 pounds mussels, cleaned and debearded
1 onion, chopped
1 clove garlic, minced

Steps:

  • Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g

STEAMED MUSSELS WITH ORANGE



Steamed Mussels With Orange image

Provided by Florence Fabricant

Time 55m

Yield 4 - 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/4 cup finely chopped scallions
1/4 cup minced shallots
1 red bell pepper, seeded and finely chopped
1/2 teaspoon dried thyme or 2 teaspoons fresh
1/4 teaspoon dried basil
2 teaspoons finely grated orange rind
1 1/3 cups dry white wine
1/2 cup water
5 to 6 dozen fresh mussels, scrubbed and debearded
1/3 cup minced Italian parsley

Steps:

  • Melt butter in a large stockpot or casserole. Gently cook the scallions and shallots until soft, add the remaining ingredients except the mussels and bring to a boil.
  • Add the mussels, cover the pot and cook over medium-high heat until the mussels open, three to five minutes. Discard unopened ones.
  • Remove mussels to a large heated bowl or platter, spoon the hot broth and vegetables over them, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED MUSSELS WITH ORANGE, FENNEL, AND GARLIC



Steamed Mussels with Orange, Fennel, and Garlic image

Categories     Garlic     Shellfish     Steam     Cocktail Party     Quick & Easy     Wheat/Gluten-Free     Orange     Mussel     Fennel     White Wine     Summer     Gourmet

Yield Serves 4 as an hors d'oeuvre

Number Of Ingredients 10

1 navel orange
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 shallots, chopped fine (about 1/3 cup)
1/2 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fennel seeds
2 tablespoons unsalted butter
1/4 cup dry white wine
1/2 cup chicken broth
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
1 tablespoon chopped fresh parsley leaves

Steps:

  • With a vegetable peeler remove three 3-by-1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
  • In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.)
  • Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.

Tips:

  • Choose fresh mussels: Look for mussels with tightly closed shells that are free of cracks or chips. Avoid any mussels that are open or have a foul odor.
  • Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or other debris from the shells.
  • Discard any mussels that do not open: After cooking, discard any mussels that have not opened. These mussels are likely to be spoiled and unsafe to eat.
  • Serve the mussels immediately: Steamed mussels are best served immediately after cooking. They can be enjoyed on their own or with a dipping sauce, such as melted butter or a vinaigrette.

Conclusion:

Steamed mussels with orange is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that is sure to impress your friends and family. So next time you're looking for a seafood dish that is both delicious and healthy, give steamed mussels with orange a try!

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