Orange and Ginger Mussels (Cozze all’Arancia e Zenzero)
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Oranges | 1 |
| Fresh parsley | 2 sprigs |
| Mussels | 1 kg |
| White wine | 80 ml |
| Fresh ginger | 12 g |
| Black pepper | To taste |
Instructions
-
Prepare the Mussels
Begin by cleaning the mussels. Place them in a bowl and rinse them under cold running water. Using a knife, scrape off any impurities from the mussel shells. Remove the beard (or byssus) by pulling it off with your hands. Then, using a stiff brush, scrub each mussel under running water to ensure they are thoroughly clean. Set them aside. -
Prepare the Orange
Peel the orange carefully using a vegetable peeler, taking only the zest, which you’ll cut into thin julienne strips. Cut the orange in half and squeeze out the juice, setting it aside for later use. -
Cook the Mussels
Heat a non-stick pan over high heat. Add the mussels and cover the pan with a lid. Allow the mussels to open up as they cook. Once the mussels begin to open, pour in the white wine and fresh orange juice. Stir in the grated ginger, orange zest, chopped parsley, and black pepper to taste. Let the mixture simmer for a few minutes on low heat until the sauce thickens slightly. -
Remove the Mussels
Remove the mussels from the pan, discarding the half of the shell that doesnβt have the mussel attached to it. -
Serve and Enjoy
Serve the mussels in their shells with the aromatic sauce, garnished with the fragrant parsley and a touch of orange zest. Enjoy the burst of citrusy flavors paired with the warming kick of fresh ginger!
This recipe for Cozze all’Arancia e Zenzero combines the natural sweetness of orange with the heat of fresh ginger to create a light yet flavorful main dish. Ideal for a fresh seafood dinner, it’s as delicious as it is visually stunning. Perfect for a date night or a special dinner with friends!
