Chippotle mussels with orange mayonnaise Recipe

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Chippotle mussels with orange mayonnaise

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Categories:	Entrees, Fruits, Mayonnaise, Mussels, Orange, Sauces & Dressings, Seafood	Rating:	0
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Ingredients:

4	lbs	Fresh Mussels, Washed, Abt 50
3	tbsp	Garlic, Thinly Sliced
1	x	Zest Of 2 Oranges, *
4	tbsp	Chippotle Chiles, Canned, **
4	cup	Water, ***
3	tbsp	Olive Oil
4	tbsp	Fresh Orange Juice
		12 ea Sprigs Of Cilantro
		ORANGE MAYONNAISE
		1 ea Egg Yolk, Extra Large, ****
1	cup	Virgin Olive Oil
1	tbsp	Orange Zest, Very Fine Chop
4	tbsp	Fresh Orange Juice
1	tbsp	Fresh Lime Juice
2	tbsp	Cilantro, Finely Chopped

Procedures:

1	* cut the zest from the oranges in very long strips.
2	** puree the canned chiles.
3	*** you can also use light fish broth in place of the water.
4	**** the egg yolk should be at room temperature.
5	++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ to prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water.
6	Cover, bring to a boil and steam for 4 minutes.
7	Remove the pot from the heat and let sit for 5 minutes; mussels should then be open.
8	Remove the mussels and keep covered in a warm place.
9	Reduce the liquid by half and add the oil and orange juice.
10	Divide the mussels on the half-shell evenly between soup plates and add the broth.
11	Garnish each bowl with 1 tbls of orange mayonnaise and 3 sprigs of cilantro.
12	Orange mayonnaise: beat the egg yolk in a glass or stainless steel bowl until light and lemon colored.
13	Transfer to a blender and add the oil drop by drop fro the first ?of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified.
14	Add the other sauce ingredients and blend together.
15	Let sit for at least 1 hour to allow the orange flavor to develop