Orange and Chilli Mussels
This dish brings together the sweetness of fresh orange and the fiery kick of chili to create a tantalizing broth that perfectly complements tender, juicy mussels. It’s a quick, impressive meal that’s ideal for a cozy dinner or a lively gathering.
Ingredients
- 2 tbsp oil
- 1 shallot, finely chopped
- 5 cloves garlic, bashed
- 1 cm ginger, bashed
- 4 red chilies, bashed
- 250g bacon, cubed
- 1 tsp fennel seeds
- 1 tsp black pepper, crushed
- 150ml white wine
- 3 tbsp butter
- Juice of ½ orange
- 1kg fresh mussels, cleaned and debearded
- 2 thick slices crusty sourdough bread, toasted
Step 1
Finely dice the shallot. Using a mortar and pestle, crush the garlic, ginger, red chilies, fennel seeds, and black pepper until they form a coarse paste.
Step 2
Warm the oil in a large pan over medium heat. Add the bacon and cook until it turns golden and slightly crispy.
Step 3
Add the shallot to the pan and sauté until softened. Mix in the chili paste and cook for 2-3 minutes, letting the flavours blend together.
Step 4
Deglaze the pan with white wine, scraping the bottom to release any browned bits. Let the wine reduce slightly, then stir in the butter until it melts, and the sauce turns glossy.
Step 5
As the sauce simmers, thoroughly rinse the mussels. Discard any that are broken or remain open when tapped.
Step 6
Place the mussels in the pan and cover with a lid. Steam for 5 minutes, or until all the mussels have opened. Discard any that stay closed.
Step 7
Uncover the pan and drizzle the orange juice over the mussels. Gently stir to combine. Serve over thick slices of toasted bread, letting the bread absorb the flavourful sauce.