CHIPOTLE MUSSELS
I came across this recipe and thought it sounded like a delicious summer appetizer when you're lucky enough to have mussels. Recipe source: Coyote Cafe
Provided by ellie_
Categories Summer
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Reduce liquid by half and add oil and orange juice.
- Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro.
- 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.
Nutrition Facts : Calories 991.2, Fat 75.4, SaturatedFat 11.2, Cholesterol 174.2, Sodium 1310.2, Carbohydrate 21.9, Fiber 0.6, Sugar 1.7, Protein 55.4
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