• 4 lb fresh mussels; washed,abt 50
• 3 tablespoon garlic; thinly sliced
• 1 zest of 2 oranges
• 4 tablespoon chipotle chiles; canned
• 4 cup water
• 3 tablespoon olive oil
• 4 tablespoon fresh orange juice
• 12 sprigs of cilantro
• 1 egg yolk; extra large
• 1 cup virgin olive oil
• 1 tablespoon orange zest; very fine chop
• 4 tablespoon fresh orange juice
• 1 tablespoon fresh lime juice
• 2 tablespoon cilantro; finely chopped

1. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water.
2. Cover, bring to a boil and steam for 4 minutes.
3. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open.
4. Remove the mussels and keep covered in a warm place.
5. Reduce the liquid by half and add the oil and orange juice.
6. Divide the mussels on the half-shell evenly between soup plates and add the broth.
7. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro.

ORANGE MAYONNAISE:

1. Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored.
2. 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.
3. Add the other sauce ingredients and blend together.
4. Let sit for at least 1 hour to allow the orange flavor to develop.

From The Coyote Cafe Cookbook by Mark Miller