CHIPPOTLE MUSSELS WITH ORANGE MAYONNAISE

      Title: CHIPPOTLE MUSSELS WITH ORANGE MAYONNAISE
  Categories: Fish, Main dish, Seafood
       Yield: 4 Servings
  
       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
 
 MMMMM---------------------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.
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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 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
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