Served as main course. Non-vegetarian dish.

Mexican

4 lb Fresh Mussels; Washed,About 50

12 Sprigs Of Cilantro

3 Tablespoon Garlic; Thinly Sliced

1 Egg Yolk, Extra Large

Zest Of 2 Oranges

1 cup Virgin Olive Oil

4 Tablespoon Chipotle Chiles, Canned

1 Tablespoon Orange Zest; Very Fine Chop

4 cup Water

4 Tablespoon Fresh Orange Juice

3 Tablespoon Olive Oil

1 Tablespoon Fresh Lime Juice

4 Tablespoon Fresh Orange Juice

2 Tablespoon Cilantro, Finely Chopped

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 Tablespoon 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.

Serves: 4

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