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Receta Chipotle Mussels With Orange Cilantro Mayo

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Raciónes: 12

Ingredientes

Cost per serving $2.52 view details

Direcciones

  1. Chipotle Mussels with Orange and Cilantro Mayonnaise
  2. Wine, this year featuring Mark Miller, of the Coyote Cafe in Santa Fe, and the following recipe, that was reprinted in the Sunday Age of 12 March.
  3. Note 1: "coriander" in Australia refers to the fresh leaves as well as the dry seeds, (ie "cilantro" in the US).
  4. Note 2: (for other Melbourne readers... hi Luke, hi Pete... canned chipotle is available from David Jones, Daimaru and Aztec Mexican Products [330 1733]).
  5. Place mussels in a large pot with garlic, orange rind, chipotle and water.
  6. Cover, bring to boil and steam for four min. Remove pan from heat and leave for five min; the mussels should now be open. Remove mussels, discarding any which haven't opened, and keep them covered in a hot place.
  7. Boil liquid till it has reduced by half, then add in oil and orange juice.
  8. Remove top shell from each mussel, and divide mussels between four deep bowls. Add in broth and garnish with a Tbsp. of orange-and-coriander mayonnaise and fresh coriander.
  9. Orange-and coriander Mayonnaise: Whip the egg yolk in a glass or possibly stainless steel bowl till a light lemon colour. Transfer to a blender and add in the oil, drop by drop with the motor running, for the first 1/4 c.. Add in the remainder in a slow, steady stream, mixing at high speed till emulsified.
  10. Add in the remaining ingredients and blend together. Let sit for at least one hour to allow the orange flavour to develop. John Moore, Melbourne, Australia

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Nutrition Facts

Amount Per Serving %DV
Serving Size 288g
Recipe makes 12 servings
Calories 364  
Calories from Fat 235 65%
Total Fat 26.57g 33%
Saturated Fat 3.8g 15%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 504mg 21%
Potassium 682mg 19%
Total Carbs 12.55g 3%
Dietary Fiber 3.4g 11%
Sugars 1.11g 1%
Protein 20.91g 33%
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