Moules à L'orange

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine
• 1 orange, juice and zest of
• 2/3 cup heavy cream
• chives, to serve

Recipe

• 1 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.
• 2 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.
• 3 pour in the cointreau, put a lid on the pan and leave the mussels to cook for about 5-6 minutes.
• 4 remove the lid, pour in the 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.
• 5 put the lid back on the pan and heat through gently for 2-3 minutes, shaking the pan from time to time.
• 6 to serve, ladle the mussels out into deep bowls and strain the sauce over the mussels.
• 7 serve with crusty bread and garnish with chives.