4 mussels, cleaned and debearded
3 cloves garlic, minced
1/2 onion, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 (14 ounce) can whole artichoke hearts, drained
1 cup fresh orange juice
1 (3 ounce) can cannellini beans
1 (14 ounce) can cream-style corn
1 cup butter, melted
1 1/2 cups shredded mozzarella cheese
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon black pepper
Grill mussels in a large pot over medium-high heat for about 10 minutes. Remove them from pot and grill until lightly browned. Remove them from pot and place on foil. Set aside so you can place them on a serving plate.
Place 1 whole artichoke heart in pot with lid to the pot. Place other artichoke hearts on foil. Add the orange juice, cannellini beans, cream-style corn, butter and brown mustard.
In a small bowl, combine orange juice and beans. Mix well and spoon over the artichoke hearts.
In a large bowl, combine orange juice, sour cream and mozzarella cheese. Place the artichoke hearts over the top of the cheese and serve.
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