Chippotle Mussels with Orange Mayonnaise

This is restaurant-caliber seafood at home. Fresh mussels steam open in a broth laced with sliced garlic, orange zest from two oranges, and canned chipotle peppers. That combination of smoky heat and bright citrus perfumes the broth and the mussels at the same time.

After the mussels come out, the cooking liquid gets reduced by half, concentrating all that chipotle-orange flavor into something intense and brothy. A splash of fresh orange juice and olive oil go in at the end to round things out.

The orange mayonnaise is a from-scratch aioli: egg yolk emulsified drop by drop with olive oil, then finished with more orange zest, fresh orange juice, lime juice, and cilantro. That dollop melting into the hot broth creates a rich, creamy swirl that ties the whole bowl together.

Pro Tips

• Discard any mussels that don’t close when tapped before cooking, and any that don’t open after steaming. Both are signs of dead mussels
• Add the oil drop by drop for the first quarter cup when making the mayo. Rushing this step breaks the emulsion and you get a greasy, separated mess
• Let the orange mayo rest for at least an hour before serving. The orange flavor intensifies as it sits
• Serve with crusty bread for soaking up every drop of that smoky, citrusy broth

Variations

• Use clams instead of mussels for a similar preparation with a brinier flavor
• Add a splash of tequila to the steaming liquid for a Mexican-inspired twist
• Swap the orange mayo for store-bought aioli mixed with orange zest and chipotle for a faster weeknight version