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White Ale-Orange Juice Mussels
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 1 lb fresh blue cultured mussels
- 4 oranges
- 1 egg yolk, at room temperature
- 1⁄4 cup white wine vinegar
- 1 tsp dijon mustard
- 1 1⁄2 cup canola oil
- 1⁄2 cup jalapeno chile, seeded and chopped
- 1 tsp honey
- 2 tbsp butter
- 1 fennel bulb, trimmed and thinly sliced
- 1⁄2 onion, small, thinly sliced
- 3 garlic cloves, minced
- 1⁄2 cup white ale
- 1 loaf, crusty bread, warmed in the oven or grilled, sliced for serving
- dash salt and pepper
- small handful fresh cilantro leaves for garnishing
Instructions
1. Rise fresh blue cultured mussels in tap water.
2. Juice 3 oranges and cut the other into supreme’s (large segments, minus the pith)
3. Combine the yolk, vinegar and mustard in a blender or food processor. Pour the oil through the feed tube in a slow drizzle until the mixture thickens and becomes creamy. Transfer the mixture to a small bowl and add the chile and honey. Season with salt and pepper.
4. In a medium saucepan over medium heat, melt the butter. Add the fennel, onion and garlic and sweat for a few minutes. Increase heat to medium-high and add the orange juice and mussels. Cover and steam just until the mussels open and the meats loosen from their shells, 5-7 minutes. Add the ale and season with salt and pepper. Discard any that do not open.
5. To serve, pour the mussels and broth into a large bowl. Drizzle with the vinaigrette and garnish with the orange segments and some cilantro leaves and scallions. Serve with the warmed bread.
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