Chippotle mussels with orange mayonnaise

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Chippotle Mussels With Orange Mayonnaise
 Categories: Fish Main dish Seafood   
   Servings:  4
 
       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
  
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