Chipotle Mussels With Orange Mayonnaise Recipe
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Ingredients : Chipotle Mussels With Orange Mayonnaise Recipe
4 lb Fresh Mussels, Washed,Abt 50
3 tbsp Garlic, Thinly Sliced
Zest Of 2 Oranges, *
4 tbsp Chipotle Chiles, Canned, **
4 C 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
~--------------------------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
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Oviparous animals are animals that lay eggs, with little or no other development within the mother. The study or collecting of eggs, particularly bird eggs, is called oology.