Grilled Mussel, Clam and Chile Mayonnaise Mouclade

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

May 19, 2009 Published in the July 2006 issue of Portland Monthly

For the mayonnaise:

1 large egg yolk

1 tsp Dijon mustard

2 cloves garlic, minced

1 chile en adobo (canned, but not the whole can)

2 tsp red wine vinegar

1 cup olive oil

1/2 cup canola oil

Salt and pepper to taste
In a food processor, blend the egg yolk, mustard, garlic, chile, red wine vinegar and a pinch of salt and pepper for 1 minute. With the processor motor still running, slowly pour in the olive oil, then slowly add the canola oil. Blend until an airy mayonnaise has formed. Taste for seasoning and texture—you may need to add a splash of vinegar or water to adjust the acidity and consistency of the mayonnaise. Season with salt and pepper to taste. Set aside.

For the clams and mussels:

3 red peppers

1 tbsp olive oil

2 stalks celery, diced

1 onion, diced

2 lbs manila clams

2 lbs mussels, washed and debearded

1 batch chile mayo (see above)

1 sprig of rosemary, picked and finely chopped

1 small baguette, sliced

Preheat broiler for 15 minutes.
Place the peppers on a baking sheet and roast them in the oven for 15-20 minutes, until the skin has blackened on all sides. Remove peppers from the oven and place them in a large paper bag. Close the bag tightly and allow the peppers to steam until they are cool enough to handle, about 15 minutes. Remove the peppers and discard the charred skins, the stems and the seeds. Finely dice the peppers and set aside.
In a frying pan, heat 1 tbsp olive oil over medium-high heat. Sauté the celery and onion until soft, about 3-4 minutes. Set aside.
Place the clams and mussels on a hot grill and cover them all with a large metal mixing bowl. They will start to open up in about 2 minutes. As they open, pull them off the fire and place them in the hot metal bowl you used as a cover. (Discard the clams and mussels that don’t open in a reasonable amount of time.) Toss the open clams and mussels (in their shells) with ½-¾ cup of the chile mayonnaise as well as the roasted peppers, sautéed onions and celery, and rosemary.
Grill slices of bread until toasted, and spread a dollop of mayonnaise on each of them. Pour the clams and mussel mouclade into a serving bowl and garnish with the toast.

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