Chipotle Mussels with Orange Mayonnaise

Ingredients:

Mussels:

4 pounds fresh mussels, washed, about 50
3 tablespoons garlic, thinly sliced
zest of 2 oranges, in long strips
4 tablespoons chipotle chiles canned in adobo sauce, puréed
4 cups water or light fish broth
3 tablespoons olive oil
4 tablespoons fresh orange juice
12 sprigs of cilantro

Orange Mayonnaise:

1 egg yolk, extra large, room temperature
1 cup virgin olive oil
1 tablespoon orange zest, very fine chop
4 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons cilantro, finely chopped

Preparation:

Mussels:

Place mussels in a large pot together with the garlic, orange zest,
chipotle purée and water or fish broth. Cover, bring to a boil and
steam for 2 minutes. Remove the pot from the heat and let sit for 3
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 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.