Recipe - Chipotle Mussels Worange-Cilantro Mayo

MUSSELS
4 3/8 pound Mussels; scrubbed and
debearded (2 kg)
3 tablespoon Thinly cut or sliced up garlic
2 Oranges; rind of, cut into
fine strips
4 tablespoon Canned chipotle; pureed
4 cup Water or fish stock
3 tablespoon Olive oil
4 tablespoon Fresh orange juice
12 Sprigs coriander

ORANGECORIANDER MAYONNAISE
1 Extra large egg yolk at room
temperature
1 cup Virgin olive oil
1 tablespoon Orange zest finely chopped
4 tablespoon Fresh orange juice
1 tablespoon Fresh lime juice
2 tablespoon 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 orangeandcoriander
mayonnaise and fresh coriander.

Orangeand 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 One fourth 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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.