For ➋2 kg mussels
1 orange
1 small fennel bulb
3 tbs olive oil
2 cloves garlic, sliced
1 tbs Italian herbs, chopped
Check and clean the mussels. Scrub the orange clean and grate 2 ts orange peel from it. Cut the fennel into small cubes, keep the green stems apart.
Heat oil in a wok and stir fry the garlic and fennel for 2 m. Stir the orange zest in, add the herbs and grind some black pepper over it.
Put the mussels in the pan. Stir gently over high heat until they are all open.
With a slotted spoon, put the mixture of mussels, fennel and garlic in 2 large bowls.
Boil the cooking liquid over high heat for 5 m. Pour over the mussels.
Serve with ciabatta and a crisp mixed salad.
*Read tip on using ginger/ garlic in wok.
