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Chippotle Mussels With Orange Mayonnaise

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHIPPOTLE 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 Chippotle Chiles; Canned, **
      4 c  Water; ***
      3 tb Olive Oil
      4 tb Fresh Orange Juice
     12 ea Sprigs Of Cilantro

MMMMM---------------------ORANGE MAYONNAISE--------------------------
      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
 
  *      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.
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  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
 
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