INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 142
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 11.8mg
Potassium: 196.8mg
Carbohydrates: 12.5g
Fiber: 2.1g
Sugar: 2.7g
Protein: 1.3g