Steamed Mussels with Orange and Smoked Paprika Dressing
Photography by Manja Wachsmuth.
Mussels are perfect to serve as an appetiser or as part of a tapas meal. To ensure they remain plump and tender, don’t overcook when steaming them open.
Serves: 4–6
INGREDIENTS
1 tablespoon olive oil
2 kilograms mussels, scrubbed
Dressing
finely grated zest 1 orange
1 cup fresh orange juice
¼ cup apple cider vinegar
1 finely chopped shallot
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
½ cup olive oil
chipotle sauce, to taste
2 medium tomatoes, halved, seeds removed and diced
2 tablespoons chopped coriander or mint
sea salt and ground pepper
METHOD
Heat the oil in a large saucepan and add the mussels. Cover and cook, shaking the pot occasionally until the mussels open. Remove the mussels to a bowl as they open, discarding any that remain closed.
Dressing: Put all the ingredients except the oil, chipotle sauce, tomatoes and herbs, in a small saucepan and bring to the boil. Boil until reduced by half, about 10 minutes. Cool. Place in a small food processor or use a hand blender to blend until smooth. Add the oil and season generously, then add the chipotle sauce to taste and blitz again. Tip into a bowl and add the diced tomatoes just before serving.
To serve: Remove 1 shell from each mussel and discard. Check for any small crabs and gently pull out the beard, if still attached.
Place in a large bowl and spoon over the dressing and sprinkle over the herbs. Serves 4–6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.