http://www.nytimes.com/2006/08/23/dining/2...nyt&emc=rss

So Ciro-

What's a good recipe for steamed mussels? Around here it's pretty much just steamed open, butter/garlic.

It would be fun to have something a little more interesting than that but not too much prep...

Regards,
rde

COZZE ALL'ARANCIA

Rich, this is one of my favorite recipe. I hope you like it.

2 lb of mussels, 2 big oranges, 1 glass of dry white wine, some finely chopped parsley, salt, black pepper

Wash the mussels under fresh running water, and with a brush clean any incrustation
on the shells. Put the mussels in a pan, add the wine, the juice of the two oranges, (keeping on the side the skin of one orange) some salt and black pepper.
Cover the pan, and bring the mixture of wine and orange juice to a boil.
When the mussels are all open (discharge any closed one) drain the mussels
in a container and save the cooking liquid. Put the mussels in a serving plate by eliminating one part of the shell. Reduce the remaining liquid in a small pan, add the parsley and the orange peal, both finely chopped together, adjust to taste, and pour the finished sauce over the mussels.

Ciao
Ciro.

Just what I was after, Ciro! Thank you!!! I'll likely try it this week!