Ingredients
- 4 pounds fresh mussels (discarding dead mussels and broken shells)
- 3 tablespoons garlic, sliced
- 2 oranges, zested only
- 4 tablespoons chipotle chilies, pureed
- 4 cups water
- 3 tablespoons oil (olive oil)
- 4 tablespoons orange juice
- 12 springs cilantro
- FOR THE ORANGE MAYONAISSE
- 1 egg yolk (room temperature or use egg beaters)
- 1 cup oil (olive oil)
- 1 tablespoon orange zest, chopped
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
How to Make
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Step 1: To prepare mussels: wash well and remove the beard with a paring knife and then place mussels in a large pot with the garlic, orange zest, chipotle and water and being to a boil - cover and let steam for 4-5 minutes. Remove from heat and let sit for 5 minutes. Discard any mussels that don't open. Remove mussels and keep covered.
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Step 2: Reduce liquid in pan by half and add oil and orange juice.
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Step 3: Divide mussels on the half shell, discard other shell, evenly between soup plates add broth. Garnish with the orange mayonnaise and sprigs of cilantro.
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Step 4: To make the orange mayonnaise: beat egg yolk until light lemon colored and then transfer to a blender. Blend yolk while adding oil on the lowest speed, a tiny bit at a time, pouring the oil in through the blender cover. Put on high speed until combined. Add remaining ingredients (orange zest to cilantro) and blend. Let stand one hour before serving.
We hope you enjoy this recipe!
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