Title: Chipotle mussels with orange mayonnaise
 Categories: Fish, Main dish, Seafood
      Yield: 4 servings
 
      4 lb Fresh Mussels; Washed,Abt 50
      3 tb Garlic; Thinly Sliced
      1 x  Zest Of 2 Oranges; *
      4 tb Chipotle Chiles; Canned, **
      4 c  Water; ***
      3 tb Olive Oil
      4 tb Fresh Orange Juice
     12 ea Sprigs Of Cilantro
      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
 
  ~--------------------------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
  for 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