Mussels in Red Wine and Citrus will be the all time inexpensive show stopper and jaw dropper starter to your meal combining delicious Mussels with Pinot Noir wine, fresh herb, with lemon, lime, and brilliant blood oranges that will not only lend a wonderful flavor but make the recipe for Mussels in Red wine and Citrus stand out to your dinner crowd.
Mussels are wonderful tasting — I love the fact you can pick up fresh Mussels at your local Fish Market for almost little of nothing — yet you can make such a beautifully colorful and tasty dish utilizing the beautiful and strikingly colorful fruits and herbs that Mother Nature has provided the Earth.
Let’s talk a bit about safely choosing your mussels
- Always buy mussels that are alive and in the shell, particular care must be taken when choosing and cleaning
- Shop at a reputable fish counter that’s always busy. This way you can be assured the mussels you’re buying have not had a chance to sit around for long.
- The care a local fish-market puts into keeping and presenting the mussels can be a good indicator of their commitment to quality seafood
- Mussels should smell fresh, the shells should be tightly closed.
- If you notice there is a slight opening in the shell, give it a tap — if the shell closes, it is still alive.
- When selecting your mussels, do not choose a mussel that is chipped, broken, or damaged in any way.
- Never choose a mussel in the market that is open. The mussels should always be tightly closed
Central Florida has been hit with a nice little cold spell this week — which makes it a dreary day take photos so please excuse them I was so excited to get my hands on Blood Oranges I just could not wait to make one of our favorite appetizers. Have you eve had blood oranges? They are delicious and simply stunning all wrapped you absolutely must get your hands on a few to taste.
The beloved Blood Oranges need a climate with a hot season and cooler weather to bring out their true color, blood oranges flourish in the Mediterranean and in California. It is also why blood oranges are harvested in winter. You’re likely to see them available for sale from December into April in the U.S. While most of the U.S. crop is grown in California blood oranges are also grown in Texas and Florida by specialty growers.
Below you will find my recipe for Mussels in Red Wine and Citrus a simple yet delicious appetizer with easy to follow instructions to make your own colorful show-stopper as an impressive starter to your meal.
Mussels in Red Wine and Citrus
- 1/4 cup of extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 medium red onion, finely chopped
- Kosher Salt
- fresh ground pepper
- 4 pounds mussels, scrubbed
- 1 and 1/2 cups of Pinot Noir wine
- 4 tablespoons of unsalted butter, at room temperature
- 1/4 cup of coarsely chopped cilantro
- Juice of 1 blood orange or navel orange
- Juice of 1 lemon
- Butter leaf lettuce
- 2 blood oranges, sliced
- 2 limes, sliced
- 2 lemons, sliced
- extra chopped cilantro
- In a large, deep pot, heat the 1/4 cup of olive oil. Add the 4 sliced garlic cloves and finely chopped the red onion, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add 1 and 1/4 cup of Pinot Noir wine, cover and steam the mussels until they open about 5-6 minutes.
- Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
- Add the 4 tablespoons of unsalted butter, 1/4 of a cup cilantro, and juice of 1 lemon to the broth, slightly shaking the pot until the butter melts.
- Place clean dry leaves of butter lettuce in a serving dish, place mussels on top of butter lettuce, garnish with slices of blood oranges, limes, and lemons – add a bit more cilantro for color and flavor if desired.
- Serve with crusty Italian bread and of course some more wine!
This recipe is a © of Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-15. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.