Chipotle Mussels with Orange Mayonnaise

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1hr 4mins

Ingredients Nutrition

  • 4 lbs mussels, Washed (Fresh, about 50)
  • 3 tablespoons garlic, Thinly Sliced
  • 2 oranges, zest of, Cut the zest from the oranges in very long strips.
  • 4 tablespoons chipotle chiles in adobo, Canned (Puree the canned chiles.)
  • 4 cups water (You can also use light fish broth in place of the water.)
  • 3 tablespoons olive oil
  • 4 tablespoons fresh orange juice
  • 1 large egg yolk (The egg yolk should be at room temperature.)
  • 1 cup virgin olive oil
  • 1 tablespoon orange zest, Very Fine Chop
  • 4 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons cilantro, Finely Chopped
  • 12 sprigs cilantro


  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.
  9. Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored.
  10. 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.
  11. Add the other sauce ingredients and blend together.
  12. Let sit for at least 1 hour to allow the orange flavor to develop.

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