2 tbsps. olive oil
2 cloves garlic, sliced
1/2 small onion, diced
2 tbsps. minced fresh basil
1/4 c. orange juice
1/3 c. water
1/8 tsp. black pepper
16 large mussels, New Zealand mussels recommended, rinsed
1/4 c. limoncello, if desired
Additional chopped basil or whole basil leaves for garnish
Orange zest for garnish, if desired

In a large skillet with a tight-fitting lid, add all ingredients except limoncello.  Cover pan, bring to a boil, and steam over high heat until mussels open, 2-3 minutes.  Remove each one with a slotted spoon or tongs as it opens. Discard any that do not open.

Add limoncello to broth and bring to a boil. Boil for 1 minute. Strain sauce and pour over mussels. Garnish with additional chopped basil and/or basil leaves and orange zest.  Can be served hot or room temperature.

Serves 4 as an appetizer.

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