• Ingredients: 24
  • Serves: 4

Steamed mussels with orange, fennel, and garlic with navel orange, salt, shallots, chopped fine, finely chopped fennel bulb, fennel seeds, unsalted butter, dry white wine, chicken broth, mussels , scrubbed well and beards pulled off, chopped fresh parsley leaves.


  • 1 navel orange
  • 2 large garlic cloves, minced and mashed to a paste with 1/2 tsp. salt
  • 2 shallots, chopped fine
  • 1/2 cup finely chopped fennel bulb
  • 1 tsp. fennel seeds
  • 2 tbsps. unsalted butter
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 lb. mussels , scrubbed well and beards pulled off
  • 1 tbsp. chopped fresh parsley leaves

For chicken

  • 1 cup chopped onion
  • 1 cup chopped peeled carrots
  • 4 cups cold water
  • 2 large fresh parsley sprigs
  • 1 fresh thyme sprig
  • 6 whole black peppercorns
  • 1 bay leaf

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 With a vegetable peeler remove three 3-by-1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard.

    For this step you will need

  2. Step 2 Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
  3. Step 3 In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes.

    For this step you will need

  4. Step 4 Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl.

    For this step you will need