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  Recipe Home » Fish » Chippotle Mussels With Orange Mayonnaise
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  Chippotle Mussels With Orange Mayonnaise
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 487
Ingredients:
4 lb Fresh Mussels, Washed,Abt 50
3 tbsp Garlic, Thinly Sliced
1 each Zest Of 2 Oranges, *
4 tbsp Chippotle Chiles, Canned, **
4 cup Water, ***
3 tbsp Olive Oil
4 tbsp Fresh Orange Juice
12 each Sprigs Of Cilantro

MMMMMORANGE MAYONNAISE

1 each 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
Instructions:
* 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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