Chipotle Mussels With Orange Mayonnaise

Recipe Ingredients

4 lbs	1816g / 64oz	Fresh mussels, washed - about 50
3 tablespoons	45ml	Garlic - thinly sliced
2		Oranges - * , zest of
4 tablespoons	60ml	Chipotle chiles, canned - **
4 cups	948ml	Water - ***
3 tablespoons	45ml	Olive oil
4 tablespoons	60ml	Fresh orange juice
12 sections		Cilantro
1		Egg yolk, extra large - ****
1 cup	237ml	Virgin olive oil
1 tablespoon	15ml	Orange zest - very fine chop
4 tablespoons	60ml	Fresh orange juice
1 tablespoon	15ml	Fresh lime juice
2 tablespoons	30ml	Cilantro - finely chopped

Recipe Instructions

ORANGE MAYONNAISE

* Cut the zest from the oranges in very long strips.

** Puree the canned chiles.

*** You can also use light fish broth in place of the water.

**** The egg yolk should be at room temperature.

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 1/4 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.

Source:
JOHN ASH SHOW #JA9758

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