INGREDIENTS

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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