[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

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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