Blue crab crusted tangerine poached green lip mussels

If you’re a fan of shellfish this one’s for you!

20 Greenlip mussels (washed and debeared)
½ # Crab meat (claw or lump)
2 tb Red bell pepper, minced
2 tb yellow onion, minced
1 ts garlic, minced
2 fresh basil leaves minced
½ stick butter

Poaching liquid

2 tb tangerine zest(cut the rest in half and put in the pot)
1 tb garlic, chopped
5 c water
1 c white wine

1. In a 2 qt stock pot add tangerine zest, garlic, water and wine.
2. Bring to a boil.
3. Add cleaned mussels and bring liquid back to a boil.
4. Turn off heat.
5. Let mussels poach for about 10 mins.

Crab Mixture

1. Melt butter in large sauté pan.
2. Add garlic, red peppers and, onion.
3. Sauté for 2 minutes, don’t let the butter burn.
4. Add crab and basil, mix everything tougher.
5. Season with salt and pepper.

Assembly

1. Pull mussels apart, leave shell intact.
2. Place 1 teaspoon of crab mixture on top of the mussels and in the shell.
3. Sprinkle fresh chives on top and serve.