Mussels Marinated in Sherry, Fennel and Orange

Menu Part: 
Cuisine Type: 

Fresh PEI mussels served on the half shell with sherry and fennel for a flavor that’s truly delectable. An ideal appetizer, this dish is delicious year-round.


5 lb fresh PEI mussels
1 head, fennel
1⁄2 L orange juice
1⁄4 cup sherry vinegar
1⁄4 cup grape seed oil
5 shallots
5 clove garlic
Small handful orange zest, orange segments and fennel fronds


  1. Rinse fresh PEI mussels in tap water.
  2. Discard any mussels that do not close when lightly tapped. Set remaining mussels aside.
  3. Finely slice the shallots and garlic. Sweat in a large pot until tender.
  4. Deglaze with the sherry vinegar and orange juice
  5. Bring to a boil and add the mussels. Cover to steam the mussels and once they open, refrigerate. Discard any mussels that do not open.
  6. Stain the cold liquid and add the finely sliced fennel and grape seed oil.
  7. Pour the liquid over the mussels and garnish with orange zest, orange segments and fennel fronds.

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