| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Indian |
Seafood |
12 |
Servings |
INGREDIENTS
| 4 3/8 |
lb |
Mussels; scrubbed and debearded (2 kg) |
| 3 |
tb |
Thinly sliced garlic |
| 2 |
|
Oranges; rind of, cut into fine strips |
| 4 |
tb |
Canned chipotle; pureed |
| 4 |
c |
Water or fish stock |
| 3 |
tb |
Olive oil |
| 4 |
tb |
Fresh orange juice |
| 12 |
|
Sprigs coriander |
| 1 |
|
Extra large egg yolk at room temperature |
| 1 |
c |
Virgin olive oil |
| 1 |
tb |
Orange zest finely chopped |
| 4 |
tb |
Fresh orange juice |
| 1 |
tb |
Fresh lime juice |
| 2 |
tb |
Freshly chopped coriander |
INSTRUCTIONS
MUSSELS
ORANGE-CORIANDER MAYONNAISE
Chipotle Mussels with Orange and Cilantro Mayonnaise
Last weekend in Melbourne the Grand Hyatt hosted the Masterclass of Food &
Wine, this year featuring Mark Miller, of the Coyote Cafe in Santa Fe, and
Madhur Jaffrey, actor and teacher of Indian cuisine. Mark Miller performed
the following recipe, which was reprinted in the Sunday Age of 12 March.
Note 1: "coriander" in Australia refers to the fresh leaves as well as the
dried seeds, (ie "cilantro" in the US).
Note 2: (for other Melbourne readers... hi Luke, hi Pete... canned chipotle
is available from David Jones, Daimaru and Aztec Mexican Products [330
1733]).
Place mussels in a large pot with garlic, orange rind, chipotle and water.
Cover, bring to boil and steam for four minutes. Remove pan from heat and
leave for five minutes; the mussels should now be open. Remove mussels,
discarding any that haven't opened, and keep them covered in a warm place.
Boil liquid until it has reduced by half, then add oil and orange juice.
Remove top shell from each mussel, and divide mussels between four deep
bowls. Add broth and garnish with a tablespoon of orange-and-coriander
mayonnaise and fresh coriander.
Orange-and coriander Mayonnaise: Whip the egg yolk in a glass or stainless
steel bowl until a light lemon colour. Transfer to a blender and add the
oil, drop by drop with the motor running, for the first 1/4 cup. Add the
remainder in a slow, steady stream, mixing at high speed until emulsified.
Add the remaining ingredients and blend together. Let sit for at least
one hour to allow the orange flavour to develop. John Moore, Melbourne,
Australia
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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