Orange Steamed Mussels With Tomatoes And Breadcrumbs

Serves 8 as an appetizer or 4 as a main
Level of Difficulty: Medium
Adapted from the More from ACE Bakery cookbook


1 Tbsp. (15 mL) unsalted butter
1 cup (240 mL) coarse fresh breadcrumbs
2 to 3 Tbsp. (30 to 45 mL) coarsely chopped Italian parsley + 2 large stalks with leaves
2 Tbsp. (30 mL) vegetable oil
⅓ cup (80 mL) minced cooking onion, about 1 small onion
1 large stalk celery, sliced ¼-inch (6-mm) thick
2 cloves garlic, minced
1 cup (240 mL) Sauvignon Blanc wine
four ¼-inch (6-mm) slices blood orange, peeled if not organic
4 lbs. (1.8 kg) mussels, cleaned and debearded
20 cherry tomatoes, cut in half
1 baguette


Melt the butter in a small sauté pan over medium heat. Add the breadcrumbs and sauté for approximately 5 minutes or until dark golden. Remove from the heat, toss in the chopped parsley, and reserve.

Heat the vegetable oil in a pot large enough to hold the mussels. Sauté the onion over medium-low heat for about 2 minutes. Add the celery and continue cooking for another 3 or 4 minutes or until it has just begun to soften but not brown. Throw in the garlic and sauté 1 minute more. Pour in the wine and add the orange slices and parsley stalks.

Add the mussels and tomatoes to the pot. Cover and cook over high heat for about 5 minutes or until the mussel shells have opened. Discard any that remain closed.

Ladle the mussels, celery, onion, tomatoes, oranges, and broth into 4 bowls (or 8 if serving as an appetizer). Sprinkle liberally with the breadcrumbs and serve with slices of baguette.

Cook’s Tip
To keep mussels fresh, wrap them in damp paper towel or newspaper, then in a plastic bag before refrigerating them. Rinse them in cool water before cooking and discard any that remain open.

Linda Haynes is the co-founder of ACE Bakery and the award-winning author of the bestseller, "The ACE Bakery Cookbook". All royalties from this cookbook are given to organizations in support of food and nutrition programs that assist low-income members of the community, to culinary scholarships, and to organic farming initiatives. Royalties from "More from ACE Bakery" cookbook are donated to organizations that work with women and children in crisis.

Established in 1993, ACE Bakery is now one of North America's leading artisan bakeries, providing fresh and partially baked breads to customers across Canada, New York State, the Midwest and Northeast U.S.A., Louisiana and the Bahamas, as well as on Air Canada and Air France flights.

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