Steamed Mussels With Cardamom, Orange, And Mint

• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1 teaspoon chopped peeled fresh ginger
• 1/2 teaspoon cardamom seeds
• 2 teaspoons grated orange rind
• 3/4 cup fresh orange juice (about 3 oranges)
• 1/2 cup sauvignon blanc or other dry white wine
• 3 pounds small mussels, scrubbed and debearded
• 1/4 cup chopped fresh mint
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

1. Heat oil in a large Dutch oven over medium heat. Add shallots, ginger, and cardamom; cook 2 minutes or until shallots are tender, stirring frequently. Add rind, juice, and wine; bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Discard any unopened shells.
2. Sprinkle mussels with mint, salt, and pepper; stir gently to combine. Divide mussels and juice mixture among 8 shallow bowls. Serving Size: About 9 mussels and 1/4 cup juice mixture

olive oil, shallots, fresh ginger, cardamom seeds, orange rind, orange juice, sauvignon blanc, mussels, fresh mint, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/steamed-mussels-with-cardamom-orange-mint (may not work)