Steamed Mussels with Orange, Fennel and Garlic

• 1 navel orange
• 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
• 2 shallots, chopped fine (about 1/3 cup)
• 1/2 cup finely chopped fennel bulb (sometimes called anise)
• 1 teaspoon fennel seeds
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
• 1 tablespoon chopped fresh parsley leaves

1. With a vegetable peeler remove three 3- by 1/2-inch strips orange zest.
2. Cut remaining peel and pith from orange with a sharp knife and discard.
3. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
4. In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes.
5. Stir in wine and zest and boil 1 minute.
6. Add broth and return to a boil.
7. Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl.
8. (Discard any mussels that are unopened after 8 minutes.)
9. Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.
10. Serve with crusty bread.

orange, garlic, shallots, fennel bulb, fennel seeds, unsalted butter, white wine, chicken broth, mussels, parsley

Taken from www.foodnetwork.com/recipes/steamed-mussels-with-orange-fennel-and-garlic-recipe.html (may not work)