Orange Appeal by Jamie Schler

Author:Jamie Schler
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2017-04-11T04:00:00+00:00

Gremolata (garnish)

Prepare the Gremolata while the mussels are steaming. Lightly toast the pine nuts in a dry skillet over medium heat, tossing and watching carefully until golden brown, 1 to 2 minutes. Finely zest the orange and lemon. Toss the zests with the parsley and toasted pine nuts in a small bowl.

To serve, place 2 to 3 large ladles of mussels in a soup plate with some sauce for each person. Top with some of the Gremolata. Serve with the traditional accompaniment of French fries, the rest of the bottle of white wine, and fresh bread and butter. And make sure that there is a large empty bowl in the middle of the table for the empty shells. And plenty of napkins.

Note: There are two ways to eat steamed mussels. One way is to slurp directly from the shell after having scooped up a bit of the sauce. The other is to use one empty shell as a “pincher” to pinch and pull the mussel meat out of the other shells, like a primitive eating utensil.

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