| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish, Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | lb | Fresh Mussels; Washed,Abt 50 |
| 3 | tb | Garlic; Thinly Sliced |
| Zest Of 2 Oranges; * | ||
| 4 | tb | Chippotle Chiles; Canned, ** |
| 4 | c | Water; *** |
| 3 | tb | Olive Oil |
| 4 | tb | Fresh Orange Juice |
| 12 | Sprigs Of Cilantro | |
| 1 | Egg Yolk; Extra Large, **** | |
| 1 | c | Virgin Olive Oil |
| 1 | tb | Orange Zest; Very Fine Chop |
| 4 | tb | Fresh Orange Juice |
| 1 | tb | Fresh Lime Juice |
| 2 | tb | Cilantro; Finely Chopped |
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 fro 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. From The Coyote Cafe Cookbook by Mark Miller File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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