Recipe for Mussels Steamed in Orange Juice with Basil 
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Yield:
2 (Chef David Nelson)
Ingredients:
Amount Ingredient
A colorful first course with a dipping sauce made from its own cooking broth.
Pour any remaining sauce over leftover rice for an additional bonus.
1 lrg navel orange
2 tbl finely minced fresh basil
2 tbl Olive Oil
1 pch of black pepper
16 lrg mussels, scrubbed and beards removed
1 tbl finely minced Shallots
Instructions:
Instructions: Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles, reserve. Juice the remaining orange.

In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.

Remove the mussels with a slotted spoon and toss the ones that didnt open.

Place them on a plate that in lined with fresh basil and the orange triangles.

Sprinkle the remaining orange rind on top and serve with the sauce from the pan

In a small dish.

Serves 2 (Chef David Nelson)

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