Orange and Beer Steamed Mussels | Florida Orange Juice
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
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Cooking tools:
- Deep-fry thermometer
- Spider strainer
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Paper towel
- Serving bowl
- Stove
Ingredients
- 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
- pepper
- 2 tablespoons butter
- 1 tablespoon fresh tarragon, chopped
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