Chipotle Mussels with Orange Mayonnaise
Yield
4 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
mussels
|
|
| 3 | tablespoons |
garlic
sliced |
|
| 4 | tablespoons |
chipotle chili peppers
|
*
|
| 4 | cups |
water
|
|
| 3 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
orange juice
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
orange zest
|
|
| 4 | tablespoons |
orange juice
|
|
| 1 | tablespoon |
lime juice
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
mussels
|
|
| 45 | ml |
garlic
sliced |
|
| 6E+1 | ml |
chipotle chili peppers
|
*
|
| 946 | ml |
water
|
|
| 45 | ml |
olive oil
|
|
| 6E+1 | ml |
orange juice
|
|
| 1 | each |
egg yolks
|
*
|
| 237 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
orange zest
|
|
| 6E+1 | ml |
orange juice
|
|
| 15 | ml |
lime juice
|
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
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 ¼ 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.
