---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chipotle Mussels with Orange Mayonnaise
  Categories: Fish/sea, Mexican
       Yield: 4 servings
  
       4 lb Fresh Mussels; Washed,Abt 50       12 ea Sprigs Of Cilantro
       3 tb Garlic; Thinly Sliced               1 ea Egg Yolk; Extra Large, ****
       1 x  Zest Of 2 Oranges; *                1 c  Virgin Olive Oil
       4 tb Chipotle Chiles; Canned, **         1 tb Orange Zest; Very Fine Chop
       4 c  Water; ***                          4 tb Fresh Orange Juice
       3 tb Olive Oil                           1 tb Fresh Lime Juice
       4 tb Fresh Orange Juice                  2 tb Cilantro; Finely Chopped
  
   ~--------------------------ORANGE MAYONNAISE-----------------------------
   *      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 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.
   From The Coyote Cafe Cookbook by Mark Miller
  
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