Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Fresh Mussels; Washed,Abt 50 12 ea Sprigs Of Cilantro
3 tb Garlic; Thinly Sliced 1 ea Egg Yolk; Extra Large, ****
1 x Zest Of 2 Oranges; * 1 c Virgin Olive Oil
4 tb Chipotle Chiles; Canned, ** 1 tb Orange Zest; Very Fine Chop
4 c Water; *** 4 tb Fresh Orange Juice
3 tb Olive Oil 1 tb Fresh Lime Juice
4 tb Fresh Orange Juice 2 tb Cilantro; Finely Chopped

~--------------------------ORANGE MAYONNAISE-----------------------------
* 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.
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.
From The Coyote Cafe Cookbook by Mark Miller

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