Woolworths_Taste_July_2017

IN SEASON: CITRUS
CARAMELISED ORANGE-
AND-FENNEL MUSSELS
“We all love mussels in a good cream sauce
but this one will blow you away – it might
take a little time but it’s worth the wait.”
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 1 hour
fennel 3 large bulbs or 6 small, sliced
oranges 4
garlic 4 cloves
olive oil 2 T
butter 1 T
chicken stock 3 cups
mussels 1 kg, cleaned
cream 1 cup
sea salt and freshly ground black pepper,
to taste
1 Preheat the oven to 180°C. Arrange the
fennel, the rind of 1 orange, 2 oranges,
halved, and the garlic on a baking tray.
Drizzle with olive oil, dot with butter and
roast for 30 minutes, or until caramelised.
2 Transfer the fennel and garlic to a large
saucepan, add the stock and squeeze in
the juice of the oranges. Bring to a simmer,
uncovered, until the fennel is very tender,
about 20 minutes. 3 Add the mussels and
simmer until opened. Remove the mussels
and set aside. Blend the sauce until smoth,
return to a low heat, add the cream and the
mussels and simmer until warmed through.
Season to taste and serve warm with fennel
fronds, diced orange segments and lots
of black pepper.
CARB-CONSCIOUS, HEALTH-CONSCIOUS,
WHEAT- AND GLUTEN-FREE
CARAMELISED ORANGE-AND-
FENNEL MUSSELS
R37 PER SERVING
FLAVOUR NOTE
Fresh orange juice, fennel and garlic –
the secret to a truly knockout
(easy!) cream sauce.