Best Fennel And Oranges Steamed In Foil Recipes

Orange Fennel Salad image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

Steamed Mussels with Orange, Fennel, and Garlic image

Yield Serves 4 as an hors d'oeuvre

Number Of Ingredients 10

1 navel orange
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 shallots, chopped fine (about 1/3 cup)
1/2 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fennel seeds
2 tablespoons unsalted butter
1/4 cup dry white wine
1/2 cup chicken broth
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
1 tablespoon chopped fresh parsley leaves

Steps:

With a vegetable peeler remove three 3-by-1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.)
Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.