Steamed Mussels With Orange

• 3 tablespoons unsalted butter
• 1/4 cup finely chopped scallions
• 1/4 cup minced shallots
• 1 red bell pepper, seeded and finely chopped
• 1/2 teaspoon dried thyme or 2 teaspoons fresh
• 1/4 teaspoon dried basil
• 2 teaspoons finely grated orange rind
• 1 13 cups dry white wine
• 1/2 cup water
• 5 to 6 dozen fresh mussels, scrubbed and debearded
• 13 cup minced Italian parsley

1. Melt butter in a large stockpot or casserole.
2. Gently cook the scallions and shallots until soft, add the remaining ingredients except the mussels and bring to a boil.
3. Add the mussels, cover the pot and cook over medium-high heat until the mussels open, three to five minutes.
4. Discard unopened ones.
5. Remove mussels to a large heated bowl or platter, spoon the hot broth and vegetables over them, sprinkle with parsley and serve immediately.

unsalted butter, scallions, shallots, red bell pepper, thyme, dried basil, orange rind, white wine, water, fresh mussels, italian parsley

Taken from cooking.nytimes.com/recipes/875 (may not work)