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.
Step 2: Reduce liquid in pan by half and add oil and orange juice.
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.
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.
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