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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!