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4 x ca. 450 g | Fresh Mussels; Washed, Abt 50 |
3 Esslöffel | Garlic thinly sliced |
| Zest Of 2 Oranges; * |
4 Esslöffel | Chipotle Chiles; Canned, ** |
4 Tasse | Water; *** |
3 Esslöffel | olive oil |
4 Esslöffel | orange juice fresh |
12 | Sprigs Of Cilantro |
1 | Egg Yolk; Extra Large, **** |
1 Tasse | olive oil virgin |
1 Esslöffel | Orange Zest; Very Fine Chop |
4 Esslöffel | orange juice fresh |
1 Esslöffel | lime juice fresh |
2 Esslöffel | Cilantro finely chopped |
* 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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