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Chipotle Mussels with Orange and Cilantro Mayonnaise
2 kg mussels, scrubbed and debearded
3 tablespoons thinly sliced garlic
Rind of 2 oranges, cut into fine strips
4 tablespoons canned chipotle, pureed
4 cups water or fish stock
3 tablespoons olive oil
4 tablespoons fresh orange juice
12 sprigs coriander
Place mussels in a large pot with garlic, orange rind, chipotle and
water. Cover, bring to boil and steam for four minutes. Remove pan
from heat and leave for five minutes; the mussels should now be open.
Remove mussels, discarding any that haven't opened, and keep them
covered in a warm place.
Boil liquid until it has reduced by half, then add oil and orange juice.
Remove top shell from each mussel, and divide mussels between four deep
bowls. Add broth and garnish with a tablespoon of orange-and-coriander
mayonnaise and fresh coriander.
Orange-and coriander Mayonnaise
1 extra large egg yolk at room temperature
1 cup virgin olive oil
1 tablespoon orange zest finely chopped
4 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons freshly chopped coriander
Whip the egg yolk in a glass or stainless steel bowl until a light lemon
colour. Transfer to a blender and add the oil, drop by drop with the
motor running, for the first 1/4 cup. Add the remainder in a slow,
steady stream, mixing at high speed until emulsified. Add the
remaining ingredients and blend together. Let sit for at least one
hour to allow the orange flavour to develop.
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