Moules à lOrange

For a special meal in minutes, Danny Boome steams his way to a sensational supper with Cointreau laced mussels
By Danny Boome
Moules à lOrange
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 1 kg mussels
  • 3 tbsp olive oil
  • 50 g unsalted butter
  • 2 cloves garlic, crushed
  • 2 chillies, deseeded and diced
  • 1 large onion, diced
  • 25 ml Cointreau
  • 150 ml white wine
  • 1 oranges, zest and juice
  • 150 ml double cream
  • 1 bunches chopped chives, to serve


1. Clean and check the mussels, removing any beards and barnacles. If any of the mussels are open, give them a tap and they should close immediately. If any remain open, throw them away.

2. Put a large saucepan over a high heat and add the oil and butter, followed by the garlic, chillies and onion. Cook for 2-3 minutes, and then throw in the mussels.

3. Pour in the Cointreau, put a lid on the pan and leave the mussels to cook for about 5-6 minutes.

4. Remove the lid, pour in the white wine and stir in the orange zest and cream. You might at this point want to add a little extra butter and a few extra chillies.

5. Put the lid back on the pan and heat through gently for 2-3 minutes, shaking the pan from time to time.

6. To serve, ladle the mussels out into deep bowls and strain the sauce over the mussels.

7. Serve with crusty bread and garnish with chives.

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