The “Word” is the eternal name for the young Child of Bethlehem. He is so called because He is the revealer of the Father, the exponent of Godhead. He is so now; He was so in the days of his flesh; He has been so from eternity. The names Christ, Immanuel, Jesus, are His earthly ones; His names in time connected with His incarnate condition; but the names “Word” and “Son” are expressive of His eternal standing, His eternal relationship to the Father. What He was in time and on earth, that same He has been in heaven and from eternity. The glory which He had 'before the world was' (John 17:5), and of which He “emptied himself” (Phil. 2:7), was the glory of the eternal Word, the everlasting Son. As the eternal revealer of Godhead, the “brightness of Jehovah's glory, and the express image of His person,” His name ever was THE WORD; as the declarer of the mind of God to man, His name is no less THE WORD, with this addition, “the Word made flesh.”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish, Main dish, Seafood	4	Servings

INGREDIENTS

4	lb	Fresh Mussels; Washed,Abt 50
3	tb	Garlic; Thinly Sliced
		Zest Of 2 Oranges; *
4	tb	Chippotle 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

INSTRUCTIONS

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

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