Champagne Citrus Mussels

• 2 1/2 pounds fresh mussels, cleaned and debearded
• 2 clementines, both juiced, one zested
• 1 teaspoon lemon zest, preferably meyer lemon
• 1 shallot, diced small
• 3 garlic cloves, sliced
• 1 tablespoon avocado oil or olive oil
• 1/2 cup dry champagne or prosecco
• 1/2 teaspoon kosher or course sea salt
• 1/2 teaspoon freshly ground pepper
• 4-5 basil leaves, chiffonade or thinly sliced

1. In a large skillet over medium high heat add the oil and let it warm up. Add the chopped shallot and season with a bit of salt and pepper. Saute for approximately 2 minutes then add the sliced garlic. Saute until the garlic and shallots are translucent, which should take about two minutes more. Keep the garlic and shallots moving so they do not burn.
2. Add the cleaned mussels to the pan. Shake the pan and stir to keep the mussels moving; cook for about two to three minutes. This will help the mussels open up.
3. Add the champagne or prosecco, clementine juice, zest and a bit more salt and pepper to the pan. Saute until all the mussels have opened.
4. Once all the mussels are open, add the basil and stir it into the dish. Leave a bit for garnish. Serve the warm mussels garnished with basil promptly with your favorite spaghetti or toasted whole grain or gluten free bread. Make sure you soak up the sauce. Enjoy!

fresh mussels, clementines, lemon zest, shallot, garlic, avocado oil, prosecco, kosher, freshly ground pepper, basil

Taken from food52.com/recipes/32754-champagne-citrus-mussels (may not work)