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Chipotle Mussels with Orange Mayonnaise
4 pounds of Fresh Mussels, washed about 50
3 tablespoons of garlic, thinly Sliced
Zest Of 2 Oranges; *
4 tablespoons of Chipotle Chiles; Canned, **
4 cups of water; ***
3 tablespoons of Olive Oil
4 tablespoons of fresh Orange Juice
12 Sprigs Of Cilantro
ORANGE MAYONNAISE
1 Egg Yolk; Extra Large, ****
1 cup of Virgin Olive Oil
1 tablespoon of Orange Zest; Very Fine Chop
4 tablespoon of Fresh Orange Juice
1 tablespoon of Fresh Lime Juice
2 tablespoons of cilantro, finely chopped |
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* 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 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 Posted to MM-Recipes Digest V4 #272 by Julie Bertholf <jewel1@ix.netcom.com> on Oct 16, 1997
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