Spicy Blood Orange Steamed Mussels with Tarragon

These boldly-flavored steamed mussels are delicious with Belgian wheat beer. Serve with crusty bread and a green salad to make it a meal.

For 1 serving, you’ll need:

2 lbs mussels*
2 tablespoons Blood Orange Olive Oil
1/4 cup finely chopped onion
1 tablespoon minced shallot
1 clove garlic, minced
1/2 teaspoon crushed red pepper
1 cup beer (Belgian wheat beer, preferably)
juice and zest of 1 blood orange (substitute a regular orange if you like)
1 tablespoon chopped tarragon

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat olive oil in a medium pot over medium-high heat. Saute the onion, shallot and garlic until softened and transparent. Add the crushed red pepper and saute 30 seconds more. Add the mussels and toss to coat. Add the beer, orange juice and zest. Cover the pot and steam over medium-high for 5 minutes until the mussels open. Discard any mussels that do not open. Transfer the mussels to a serving bowl. Taste the cooking liquid and season with salt and pepper to taste. Pour the liquid over the mussels and garnish with chopped tarragon.

*Read this instruction from The Kitchn on how to clean and debeard mussels.

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