Chipotle Mussels With Orange Mayonnaise

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 pounds fresh mussels; washed -- about 50
3 tablespoons garlic -- thinly sliced
2 medium oranges -- * , zest of
4 tablespoons chipotle chiles; canned -- **
4 cups water -- ---
3 tablespoons olive oil
4 tablespoons fresh orange juice
12 sprigs cilantro
1 extra large egg yolk
1 cup virgin olive oil
1 tablespoon orange zest -- very fine chop
4 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons cilantro -- finely chopped

Preparation / Directions:

* 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 Tbs 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes