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Ingredientes
- 4 3/8 lb Mussels, scrubbed and debearded (2 kg)
- 3 Tbsp. Thinly sliced garlic
- 2 x Oranges, rind of, cut into fine strips
- 4 Tbsp. Canned chipotle, pureed
- 4 c. Water or possibly fish stock
- 3 Tbsp. Extra virgin olive oil
- 4 Tbsp. Fresh orange juice
- 12 sprg coriander
- 1 x Extra large egg yolk at room temperature
- 1 c. Virgin extra virgin olive oil
- 1 Tbsp. Orange zest finely minced
- 4 Tbsp. Fresh orange juice
- 1 Tbsp. Fresh lime juice
- 2 Tbsp. Freshly minced coriander
Direcciones
- Chipotle Mussels with Orange and Cilantro Mayonnaise
- 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.
- Note 1: "coriander" in Australia refers to the fresh leaves as well as the dry 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 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.
- Boil liquid till it has reduced by half, then add in oil and orange juice.
- 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.
- 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.
- 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% |
