Chipotle Mussels with Orange and Cilantro Mayonnaise

Last weekend in Melbourne the Grand Hyatt hosted the Masterclass of Food & Wine, this year featuring Mark Miller, of the Coyote Cafe in Santa Fe, and Madhur Jaffrey, actor and teacher of Indian cuisine. Mark Miller performed the following recipe, which was reprinted in the Sunday Age of 12 March.

Note 1: "coriander" in Australia refers to the fresh leaves as well as the dried seeds, (ie "cilantro" in the Us).

Note 2: (for other Melbourne readers... hi Luke, hi Pete... canned chipotle is available from David Jones, Daimaru and Aztec Mexican Products [330 1733]).

Place mussels in a large pot with garlic, orange rind, chipotle and water. Cover, bring to boil and steam for four minutes. Remove pan from heat and leave for five minutes; the mussels should now be open. Remove mussels, discarding any that haven't opened, and keep them covered in a warm place.

Boil liquid until it has reduced by half, then add oil and orange juice. Remove top shell from each mussel, and divide mussels between four deep bowls. Add broth and garnish with a tablespoon of orange-and-coriander mayonnaise and fresh coriander.

Orange-and coriander Mayonnaise: Whip the egg yolk in a glass or stainless steel bowl until a light lemon colour. Transfer to a blender and add the oil, drop by drop with the motor running, for the first 1/4 cup. Add the remainder in a slow, steady stream, mixing at high speed until emulsified. Add the remaining ingredients and blend together. Let sit for at least one hour to allow the orange flavour to develop. John Moore, Melbourne, Australia

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.