Get your party off to a delicious start with this fantastic appetizer. Served on the half shell with sherry and fennel for a flavor that’s truly delectable.

• Rinse the fresh blue mussels in tap water.
• Finely slice the shallots, garlic.
• Sweat in a large pot until tender.
• Add the sherry vinegar, and orange juice.
• Bring to a boil and add the fresh blue mussels and cover.
• Steam the mussels and once they’re open, remove the mussel meat, keep the shells and refrigerate.
• Strain the cold liquid and add the finely sliced fennel and extra virgin olive oil. Leave this for half an hour.
• Separate the mussel shells and place on a platter or large plate. Put a mussel into each shell and the spoon the liquid over the fresh blue mussels and garnish with orange zest, orange segments & fennel fronds.

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