Chipotle Mussels With Orange Mayonnaise Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Fresh Mussels, Washed,Abt 50
3 tbsp: Garlic, Thinly Sliced
Zest Of 2 Oranges, *
4 tbsp: Chipotle Chiles, Canned, **
4 cup: Water, ***
3 tbsp: Olive Oil,
4 tbsp: Fresh Orange Juice,
12 Sprigs: Of Cilantro,
1: Egg Yolk, Extra Large, ****
1 cup: Virgin Olive Oil,
1 tbsp: Orange Zest, Very Fine Chop
4 tbsp: Fresh Orange Juice,
1 tbsp: Fresh Lime Juice,
2 tbsp: 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 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
Source from luhu.jp
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
Source from luhu.jp