Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        fresh mussels; washed -- about 50
   3      tablespoons   garlic -- thinly sliced
   2                    oranges -- * , zest of
   4      tablespoons   chipotle chiles; canned -- **
   4      cups          water -- ***
   3      tablespoons   olive oil
   4      tablespoons   fresh orange juice
  12      sprigs        cilantro
   1                    egg yolk; extra large -- ****
   1      cup           virgin olive oil
   1      tablespoon    orange zest -- very fine chop
   4      tablespoons   fresh orange juice
   1      tablespoon    fresh lime juice
   2      tablespoons   cilantro -- finely chopped

Preparation:

* 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 Tbs 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.