Mussels with Garlic Orange Butter and Hefeweizen



Ingredients

2 tablespoons olive oil
½ bulb of fennel, sliced thin
2 tablespoons shallots, minced
1 tablespoon garlic, minced
pinch of chili flakes
1 lb mussels, cleaned
2 oranges, zest and juiced
1 lemon, zest and juiced
½ cup Hefeweizen
4 tablespoons butter
1 tablespoon tarragon
1 sourdough French baguette, sliced and toasted
salt and pepper to taste

Directions

Preheat large sauté pan on medium high. Add olive oil and sauté fennel and shallots until lightly caramelized, about 2-4 minutes. Add garlic and chili flakes, cook until fragrant. Add mussels, orange juice, lemon juice, zest, and beer.

Cover and cook until mussels are fully opened about 4-5 minutes. Discard any unopened mussels. Remove from heat, stir in butter and tarragon. Divide evenly among bowls and serve with crostini.

Serves 4.