Recipe - Chippotle Mussels With Orange Mayonnaise

4 pound Fresh Mussels; Washed,Abt 50
3 tablespoon Garlic; Thinly Sliced
Zest Of 2 Oranges; *
4 tablespoon Chippotle Chiles; Canned, **
4 cup Water; ***
3 tablespoon Olive Oil
4 tablespoon Fresh Orange Juice
12 Sprigs Of Cilantro

ORANGE MAYONNAISE
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

* 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.
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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 halfshell 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
One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip