Chipotle mussels with orange mayonnaise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Fresh Mussels; Washed,Abt 50 |
| 3 | tablespoons | Garlic; Thinly Sliced |
| 1 | x | Zest Of 2 Oranges; * |
| 4 | tablespoons | Chipotle Chiles; Canned, ** |
| 4 | cups | Water; *** |
| 3 | tablespoons | Olive Oil |
| 4 | tablespoons | Fresh Orange Juice |
| 12 | eaches | Sprigs Of Cilantro |
| 1 | each | Egg Yolk; Extra Large, **** |
| 1 | cup | Virgin Olive Oil |
| 1 | tablespoon | Orange Zest; Very Fine Chop |
| 4 | tablespoons | Fresh Orange Juice |
| 1 | tablespoon | Fresh Lime Juice |
| 2 | tablespoons | Cilantro; Finely Chopped |
Directions
~--------------------------ORANGE MAYONNAISE----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first ¼ of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller