Basque-Style Mussels with Couscous

Are you familiar with the Basque region? When I was living in Bordeaux, I dined in a Basque influenced restaurant that gave Spanish cuisine a "French-twist." Interestingly enough, us Alabamians can feast on these incredible flavors at Do Di Yo's where they offer a Basque-Style Mussels dish! My good friend, Barrow, and I absolutely love it (and the bread it comes with)! Rather than a buttery-cream broth that mussels are traditionally swimming in, Do Di Yo's creates a light and citrus flavored broth. Let's just say, if you're not a seafood fan, you're about be and if you already love "fuits de mer" ... hold on to your hat!

I now give you "Basque-Style Mussels" w/couscous! 

Just don't forget to add the mussels -- the star of this show is the broth!

Squeezing orange juice into broth. Hand model: Barrow.

Ingredients:

• 1 large jar of red roasted peppers
• 1 green bell pepper
• About 1 tablespoon extra-virgin olive oil 
• 2 teaspoons minced garlic 
• 1 cup chopped onion 
• 2 cups chicken broth
• juice of one orange (then slice)
• juice of half lemon
• 2 teaspoons Tabasco Sauce 
• 6 dozen mussels (about 3 in. each), beards pulled off, scrubbed 
• 2 tablespoons chopped parsley
• Salt 
• box of couscous (go ahead and cook this)

1. Place red and green peppers in a 10- by 15-inch pan. Broil until pepper skins are charred and blistered all over, turning as needed, 15 to 20 minutes. Cool. Pull off and discard skins, stems, and seeds. Chop red and green peppers separately.

2. In a food processor or blender, purée 3/4 of the red peppers until smooth.

3. In a 6- to 8-quart pan over high heat, combine 1 teaspoon olive oil and the garlic. Stir often until garlic is limp, about 1 minute. Add onion, Tabasco sauce, red pepper purée and juice of one orange and half lemon. Cover and bring to a boil.

4. Add mussels to pan, cover, and cook until shells pop open, 5 to 10 minutes. With a slotted spoon, transfer mussels to wide bowls. (then add your orange slices to broth)

5. Add chopped green and red peppers to broth; bring to a boil. Add parsley and season mixture to taste with salt. Ladle over mussels.

*Place couscous in bowl then add mussels and spoon over the yummy broth with all the flavorful nuggets. Don't forget a spoon!