Chipotle mussels w/orange-cilantro mayo
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chipotle mussels w/orange-cilantro mayo
  Mussels    Seafood  
Last updated 6/12/2012 1:14:58 AM. Recipe ID 44125. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chipotle mussels w/orange-cilantro mayo
 Categories: Seafood
      Yield: 12 Servings
  4 3/8 lb Mussels; scrubbed and
           -debearded (2 kg)
      3 tb Thinly sliced garlic
      2    Oranges; rind of, cut into
           -fine strips
      4 tb Canned chipotle; pureed
      4 c  Water or fish stock
      3 tb Olive oil
      4 tb Fresh orange juice
     12    Sprigs coriander

MMMMM----------------ORANGE-CORIANDER MAYONNAISE---------------------
      1    Extra large egg yolk at room
      1 c  Virgin olive oil
      1 tb Orange zest finely chopped
      4 tb Fresh orange juice
      1 tb Fresh lime juice
      2 tb Freshly chopped coriander
  Chipotle Mussels with Orange and Cilantro Mayonnaise
  Last weekend in Melbourne the Grand Hyatt hosted the Masterclass of
  Food & Wine, this year featuring Mark Miller, of the Coyote Cafe in
  Santa Fe, and Madhur Jaffrey, actor and teacher of Indian cuisine.
  Mark Miller performed the following recipe, which was reprinted in
  the Sunday Age of 12 March.
  Note 1: "coriander" in Australia refers to the fresh leaves as well
  as the dried seeds, (ie "cilantro" in the US).
  Note 2: (for other Melbourne readers... hi Luke, hi Pete... canned
  chipotle is  available from David Jones, Daimaru and Aztec Mexican
  Products [330 1733]).
  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: 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. John Moore, Melbourne, Australia
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 44125 (Apr 03, 2005)

[an error occurred while processing this directive]