Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Fresh Mussels; Washed,Abt 50
3 tb Garlic; Thinly Sliced
1 x Zest Of 2 Oranges; *
4 tb Chippotle Chiles; Canned, **
4 c Water; ***
3 tb Olive Oil
4 tb Fresh Orange Juice
12 ea Sprigs Of Cilantro

---------------------ORANGE MAYONNAISE--------------------------
1 ea Egg Yolk; Extra Large, ****
1 c Virgin Olive Oil
1 tb Orange Zest; Very Fine Chop
4 tb Fresh Orange Juice
1 tb Fresh Lime Juice
2 tb Cilantro; Finely Chopped

* Cut the zest from the oranges in very long strips. ** Puree the
canned chiles. *** You can also use light fish broth in place of the
water. **** The egg yolk should be at room temperature.
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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
fro 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. From The Coyote Cafe Cookbook by Mark
Miller

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