Steamed Mussels with Orange and Smoked Paprika Dressing
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.