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