Mussels Marinated in Sherry, Fennel and Orange

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

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.

Ingredients

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

Steps

  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.

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources