Marinated Mussels with Orange
For the mussels:
500g Mussels (cleaned)
For the marinade:
200ml Bertolli EVOO
60ml Bertolli White Vinegar
1 Orange, juice and peel
1 Lime, peel
In a saucepan, heat the EVOO, vinegar, orange peel, lime peel and paprika with the vegetables (the carrot should be quartered and the shallots should be halved).
Open the mussels into the marinade and set aside without the shells.
Remove the marinade from the heat, strain it, cut the vegetables and add in the juice from the orange.
Place the mussels and vegetables in the marinade and serve.