Side Pannel
Chippotle Mussels with Orange Mayonnaise
Chippotle Mussels with Orange Mayonnaise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish, Seafood
Ingredients List
- 4 lb Fresh Mussels; Washed,Abt 50
- 3 tb Garlic; Thinly Sliced
- Zest Of 2 Oranges; *
- 4 tb Chippotle Chiles; Canned, **
- 4 c Water; ***
- 3 tb Olive Oil
- 4 tb Fresh Orange Juice
- 12 Sprigs Of Cilantro
Directions
ORANGE MAYONNAISE
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
* 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
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
* 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
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