Chipotle Mussels

14 ingredients
4 steps

Ingredients

  • 4 lbs fresh mussels, washed, discarding dead mussels and broken shells (about 50)
  • 3 tablespoons garlic, sliced
  • 2 oranges, zest of, only
  • 4 tablespoons chipotle chiles, pureed
  • 4 cups water
  • 3 tablespoons olive oil
  • 4 tablespoons orange juice
  • 12 sprigs cilantro
  • For the orange mayonnaise
  • 1 egg yolk, room temperature (or use egg beaters)
  • 1 cup olive oil
  • 1 tablespoon orange zest, chopped
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, chopped

Directions

  1. 1
    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.
  2. 2
    Reduce liquid by half and add oil and orange juice.
  3. 3
    Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro.
  4. 4
    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.

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