Moules à L'orange
"For a special meal in minutes, steam your way to a sensational supper with Cointreau laced mussels."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 lbs mussels
- 3 tablespoons olive oil
- 2 ounces unsalted butter
- 2 garlic cloves, crushed
- 2 chilies, deseeded and diced
- 1 large onion, diced
- 2 tablespoons Cointreau liqueur
- 2⁄3 cup white wine
- 1 orange, juice and zest of
- 2⁄3 cup heavy cream
- chives, to serve
directions
- Clean and check the mussels, removing any beards and barnacles. If any of the mussels are open, give them a tap and they should close immediately. If any remain open, throw them away.
- Put a large saucepan over a high heat and add the oil and butter, followed by the garlic, chilies and onion. Cook for 2-3 minutes, and then throw in the mussels.
- Pour in the Cointreau, put a lid on the pan and leave the mussels to cook for about 5-6 minutes.
- Remove the lid, pour in the white wine and stir in the orange zest and cream. You might at this point want to add a little extra butter and a few extra chilies.
- Put the lid back on the pan and heat through gently for 2-3 minutes, shaking the pan from time to time.
- To serve, ladle the mussels out into deep bowls and strain the sauce over the mussels.
- Serve with crusty bread and garnish with chives.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
