CHIPOTLE MUSSELS WITH ORANGE MAYONNAISE

      Title: CHIPOTLE MUSSELS WITH ORANGE MAYONNAISE
  Categories: Fish, Main dish, Seafood
       Yield: 4 Servings
  
       4 lb Fresh Mussels; Washed,Abt 50
       3 tb Garlic; Thinly Sliced
            Zest Of 2 Oranges; *
       4 tb Chipotle Chiles; Canned, **
       4 c  Water; ***
       3 tb Olive Oil
       4 tb Fresh Orange Juice
      12    Sprigs Of Cilantro
       1    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
  
   ~--------------------------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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