Chipotle Mussels Recipes

CHIPOTLE MUSSELS

Steps:

• To prepare mussels, wash well and remove beard with paring knife and then place mussels in a large pot with garlic, orange zest, chipotle and water and bring to a boil, cover and let steam for 4-5 minutes. Remove pan from heat and let sit for 5 minutes. Discard any mussels that don't open. Remove mussels and keep covered.
• Reduce liquid by half and add oil and orange juice.
• Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro.
• To make orange mayonnaise: beat egg yolk until light lemon color and then transfer to blender. Blend yolk while adding oil, a tiny bit at a time, pouring through cover, on low until all the oil is used. Put on high speed until combined. Add remaining ingredients (orange zest - cilantro) and blend. Let stand one hour before serving.

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH

Steps:

• Serving suggestions: toasted bread and lime wedges
• In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
• Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
• Serve with toasted bread and lime wedges.

CHIPOTLE MUSSELS WITH ORANGE MAYONNAISE

Steps:

• To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water.
• Cover, bring to a boil and steam for 4 minutes.
• Remove the pot from the heat and let sit for 5 minutes; mussels should then be open.
• Remove the mussels and keep covered in a warm place.
• Reduce the liquid by half and add the oil and orange juice.
• Divide the mussels on the half-shell evenly between soup plates and add the broth.
• Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro.
• ORANGE MAYONNAISE:
• Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored.
• 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.
• Add the other sauce ingredients and blend together.
• Let sit for at least 1 hour to allow the orange flavor to develop.

STEAMED MUSSELS WITH CHIPOTLES AND COCONUT MILK

Steps:

• Heat oil in heavy large pot over medium heat.
• Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
• Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
• Stir in mint, cilantro and chilies.
• Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
• Transfer mussels and broth to large bowl and serve.