Orange and Beer Steamed Mussels


  • 2 quarts olive oil
  • 2 russet potatoes, peeled, cut into ¼-inch julienne
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon jalapeño pepper, seeded
  • 3 pounds mussels, cleaned
  • ½ cup (120 ml) Florida orange juice
  • ½ cup tomato, diced into ½-inch cubes
  • ½ cup (120 ml) Pilsner beer
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon fresh tarragon, chopped


Orange and Beer Steamed Mussels

Pour olive oil into large 6-quart stockpot and heat over medium-low heat until it reaches 375ºF. Add potatoes and cook until golden brown and crispy. Remove from oil with strainer; drain on paper towels. Season with salt to taste.

Preheat large skillet over medium-high heat. Add olive oil; sauté shallots, garlic, shallots and jalapeño until aromatic. Add mussels, Florida orange juice, tomato, beer and lemon juice. Season with salt and pepper to taste. Cover skillet; cook until mussels open fully.

Remove from heat; discard any unopened mussels. Add butter and tarragon to mussels; toss until butter is melted. Serve mussels in large bowl with Olive Oil Frites on the side.