2 pounds frozen in the half-shell, mussels (Mussels without shell weigh 19 oz.)
2 tablespoons parsley, finely chopped
1/4 cup white wine
1/8 teaspoon pepper
< Avocado Dipping Sauce >
1/2 avocado (2 1/2 oz. without skin)
1/4 cup sour cream
1/2 teaspoon grated horseradish
1/2 teaspoon chicken bouillon granules, or 1 cube, crushed
1 teaspoon sugar
1/8 teaspoon pepper
1.
Peel the oranges, cut out the segments and set aside.
2.
To make the <Avocado Dipping Sauce>, mash the avocado with a fork and add the remaining dipping sauce ingredients. Stir until it becomes smooth.
3.
In a 3-quart casserole, place one layer of mussels in the half shell and sprinkle them with parsley. Add another layer of mussels and sprinkle with parsley. Pour the white wine over the mussels.
4.
Cover with a vented microwave lid* and cook on HIGH (1200W) for 10 – 12 minutes or until mussels become very hot.
5.
Transfer the mussels into individual serving soufflé dishes. Place the <Avocado Dipping Sauce> in a smaller soufflé dish. To serve, arrange the soufflé dishes on individual serving plates, add the orange segments, garnish with chives and sprinkle with olive oil.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.