Title: Chipotle Mussels with Orange Mayonnaise
Categories: Fish Entree Seafood
Yield: 4 Servings
| 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