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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chippotle Mussels With Orange Mayonnaise
Categories: Fish Main dish Seafood
Servings: 4
4 lb Fresh Mussels; Washed,Abt 50
3 tb Garlic; Thinly Sliced
1 x Zest Of 2 Oranges; *
4 tb Chippotle Chiles; Canned, **
4 c Water; ***
3 tb Olive Oil
4 tb Fresh Orange Juice
12 ea Sprigs Of Cilantro
-----------------------------ORANGE MAYONNAISE-----------------------------
1 ea 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
* 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.
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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 fro 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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