Prep1 hr 30 mins
I came across this recipe and thought it sounded like a delicious summer appetizer when you're lucky enough to have mussels. Recipe source: Coyote Cafe
- 1814.36 g fresh mussels, washed, discarding dead mussels and broken shells (about 50)
- 44.37 ml garlic, sliced
- 2 oranges, zest of, only
- 59.16 ml chipotle chiles, pureed
- 946.36 ml water
- 44.37 ml olive oil
- 59.16 ml orange juice
- 12 sprig cilantro
For the orange mayonnaise
- 1 egg yolk, room temperature (or use egg beaters)
- 236.59 ml olive oil
- 14.79 ml orange zest, chopped
- 14.79 ml lime juice
- 29.58 ml cilantro, chopped
- To prepare mussels, wash well and remove beard with paring knife and then place mussels in a large pot with garlic, orange zest, chipotle and water and bring to a boil, cover and let steam for 4-5 minutes. Remove pan from heat and let sit for 5 minutes. Discard any mussels that don't open. Remove mussels and keep covered.
- Reduce liquid by half and add oil and orange juice.
- Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro.
- To make orange mayonnaise: beat egg yolk until light lemon color and then transfer to blender. Blend yolk while adding oil, a tiny bit at a time, pouring through cover, on low until all the oil is used. Put on high speed until combined. Add remaining ingredients (orange zest - cilantro) and blend. Let stand one hour before serving.