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Chipotle Mussels with Orange Mayonnaise
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
4 x ca. 450 gFresh Mussels; Washed, Abt 50
3 EsslöffelGarlic thinly sliced
 Zest Of 2 Oranges; *
4 EsslöffelChipotle Chiles; Canned, **
4 TasseWater; ***
3 Esslöffelolive oil
4 Esslöffelorange juice fresh
12 Sprigs Of Cilantro
Orange Mayonnaise
Egg Yolk; Extra Large, ****
1 Tasseolive oil virgin
1 EsslöffelOrange Zest; Very Fine Chop
4 Esslöffelorange juice fresh
1 Esslöffellime juice fresh
2 EsslöffelCilantro finely chopped
die Zubereitung:

* Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature.

To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro.

Orange Mayonnaise:

Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop fro the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller

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