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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