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CHIPOTLE MUSSELS WITH ORANGE MAYONNAISE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Fresh Mussels -- Washed,Abt 50
3 tb Garlic -- Thinly Sliced
Zest Of 2 Oranges -- *
4 tb Chipotle Chiles -- Canned, **
4 c Water -- ***
3 tb Olive Oil
4 tb Fresh Orange Juice
12 Sprigs Of Cilantro
1 Egg Yolk -- Extra Large, ****
1 c Virgin Olive Oil
1 tb Orange Zest -- Very Fine Chop
4 tb Fresh Orange Juice
1 tb Fresh Lime Juice
2 tb Cilantro -- Finely Chopped
~--------------------------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 1/4 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
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