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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Chipotle Mussels With Orange Mayonnaise
Difficulty Level: Easy
Recipe Id: SPA1015

Chipotle Mussels With Orange Mayonnaise

  • 4 lb fresh mussels; washed,abt 50
  • 3 tablespoon garlic; thinly sliced
  • 1 zest of 2 oranges
  • 4 tablespoon chipotle chiles; canned
  • 4 cup water
  • 3 tablespoon olive oil
  • 4 tablespoon fresh orange juice
  • 12 sprigs of cilantro
  • 1 egg yolk; extra large
  • 1 cup virgin olive oil
  • 1 tablespoon orange zest; very fine chop
  • 4 tablespoon fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoon cilantro; finely chopped

  1. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water.
  2. Cover, bring to a boil and steam for 4 minutes.
  3. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open.
  4. Remove the mussels and keep covered in a warm place.
  5. Reduce the liquid by half and add the oil and orange juice.
  6. Divide the mussels on the half-shell evenly between soup plates and add the broth.
  7. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro.


  1. Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored.
  2. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified.
  3. Add the other sauce ingredients and blend together.
  4. 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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