|Name:||Shrimp/Mussels w/ Fennel & Orange||Contributor:||Bob Fugate|
|Description:||Simple savory sauce with seafood||Posted:||2001-04-05|
|Key words:||shrimp, mussels, fennel||Category:||Main Dishes|
|Ingredients:||2 Tbsp butter
2 shallots, finely chopped
2 or more cloves garlic, minced
1/2 c of finely diced fennel bulb
1 tsp fennel seeds
1/4 c white wine (or dry sherry)
1 Tbsp zest from orange
1/2 c chicken stock
1 lb mussels (beards off) or shrimp (peeled)
1 fresh sectioned navel orange, coarsely chopped
1 tsp fresh chopped Italian parsely
|Preparation:||Cook shallots, garlic, fennel, and fennel seeds in butter until fennel is soft.
Stir in wine and orange zest and boil about one minute.
Add chicken stock, return to boil.
Add mussels or shrimp and cook until barely done (mussels just open; shrimp orange).
Remove mussels or shrimp to serving bowl.
Stir coursed chopped orange sections and parsley into hot liquid.
Cease cooking, salt & pepper to taste.
Ladle sauce over mussels or shrimp and serve.