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. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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