Customer Reviews for Steamed Mussels with Oranges & Fennel

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Steamed Mussels with Oranges & Fennel

Debeard mussels just before cooking. If cleaned too early, the mussels will die. Mussels should be tightly sealed when raw, fully opened when cooked. Use only the bulb (white portion) of the fennel. Discard the green stems and feathery foliage, or save foliage for garnish. Use only the orange colored zest, the white pith has a bitter flavor. This recipe great paired with a Pinot Grigio or Muscadet.
Average Customer Rating:
5 out of 5
5
 out of 
5
 (2 Reviews) 2
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Rating Snapshot (2 reviews)
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2 out of 2(100%)reviewers would recommend this product to a friend.
Customer Reviews for Steamed Mussels with Oranges & Fennel
Review 1 for Steamed Mussels with Oranges & Fennel
Average User Rating 
5  out of  5
(5)  out of  5

Matchless Mussels

By: delicato  on 
Date:November 18, 2010
Location:San Francisco, CA
Age:over 55
Gender:Female

Matchless Mussels

Date:November 18, 2010
Affordable and easy to prepare, and delicious on a chilly autumn evening. Essentially a soup with lots of mussels to make it filling. Provide a dish in which to discard shells. The broth is irresistible; anise and orange zest are a marriage made in heaven. Crusty bread to dip is a must. Some people might like to butter their bread.
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Review 2 for Steamed Mussels with Oranges & Fennel
Average User Rating 
5  out of  5
(5)  out of  5

Steamed Mussels - Outstanding, Easy and Inexpensiv

By: mninh  on 
Date:September 27, 2009
Location:Pittsburgh
Age:45-55
Gender:Female

Steamed Mussels - Outstanding, Easy and Inexpensiv

Date:September 27, 2009
Mussels with Fennel is easy, flavorful and inxpensive (an added bonus!)
I highly recommend this dish!
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