Ingredients
rice bran oil
½ red onion, sliced
2 cloves garlic
1 kg mussels, cleaned
zest & segments of 1 orange
1 tbsp chopped sage leaves
1 tbsp SIDS WINE & PEPPER MUSTARD
300 ml fresh orange juice
SIDS SALT & PEPPER to taste
1 tbsp chopped parsley to garnish
Directions
Sauté onion and garlic until translucent. Increase heat and add orange zest, sage and SIDS WINE & PEPPER MUSTARD. Increase heat again and add orange juice and SIDS SALT & PEPPER to taste, then whisk to combine well. Remove the sauce from the heat and keep warm.
Steam the mussels until they just open. Any that don't open, steam a little longer or force open carefully using a knife. Remove and discard the shells. In a pot, over a low heat, combine mussels and the sauce. Stir gently for 1 minute to heat everything up then pour onto a serving platter. Garnish with parsley and orange segments and serve.
