1/4 t. each dired thyme leaves and chopped rosemary needles
1 1/2 lb. mussels, cleaned, and debearded
3 T. fresh orange juice
2 T. unsalted butter
1.2 cup tomatoes, chopped, Minced fresh parsley French bread
Instructions
Preheat oven to 475 degrees. Saute potatoes in oil in a large cast iron skillet over medium high heat until golden and about 8 min. Add fennel, shallot, and pancetta;saute until vegetable are soft and pancetta is crisp about 5 mintues
Deglazed with broth, garlic, herbs, and mussels. Transfer skillet to oven and roast until mussels open
Finish with juice and butter, stirring until butter melts. Garnish eith tomatoes and parsley serve with bread
Originally Submitted
5/7/2008
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