This is a print preview of "Chipotle Mussels With Orange Cilantro Mayo" recipe.

Chipotle Mussels With Orange Cilantro Mayo Recipe
by Global Cookbook

Chipotle Mussels With Orange Cilantro Mayo
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  Servings: 12

Ingredients

  • 4 3/8 lb Mussels, scrubbed and debearded (2 kg)
  • 3 Tbsp. Thinly sliced garlic
  • 2 x Oranges, rind of, cut into fine strips
  • 4 Tbsp. Canned chipotle, pureed
  • 4 c. Water or possibly fish stock
  • 3 Tbsp. Extra virgin olive oil
  • 4 Tbsp. Fresh orange juice
  • 12 sprg coriander
  • 1 x Extra large egg yolk at room temperature
  • 1 c. Virgin extra virgin olive oil
  • 1 Tbsp. Orange zest finely minced
  • 4 Tbsp. Fresh orange juice
  • 1 Tbsp. Fresh lime juice
  • 2 Tbsp. Freshly minced coriander

Directions

  1. Chipotle Mussels with Orange and Cilantro Mayonnaise
  2. Wine, this year featuring Mark Miller, of the Coyote Cafe in Santa Fe, and the following recipe, that was reprinted in the Sunday Age of 12 March.
  3. Note 1: "coriander" in Australia refers to the fresh leaves as well as the dry seeds, (ie "cilantro" in the US).
  4. Note 2: (for other Melbourne readers... hi Luke, hi Pete... canned chipotle is available from David Jones, Daimaru and Aztec Mexican Products [330 1733]).
  5. Place mussels in a large pot with garlic, orange rind, chipotle and water.
  6. Cover, bring to boil and steam for four min. Remove pan from heat and leave for five min; the mussels should now be open. Remove mussels, discarding any which haven't opened, and keep them covered in a hot place.
  7. Boil liquid till it has reduced by half, then add in oil and orange juice.
  8. Remove top shell from each mussel, and divide mussels between four deep bowls. Add in broth and garnish with a Tbsp. of orange-and-coriander mayonnaise and fresh coriander.
  9. Orange-and coriander Mayonnaise: Whip the egg yolk in a glass or possibly stainless steel bowl till a light lemon colour. Transfer to a blender and add in the oil, drop by drop with the motor running, for the first 1/4 c.. Add in the remainder in a slow, steady stream, mixing at high speed till emulsified.
  10. Add in the remaining ingredients and blend together. Let sit for at least one hour to allow the orange flavour to develop. John Moore, Melbourne, Australia