Mussels:
4 pounds fresh mussels, washed, about 50
3 tablespoons garlic, thinly sliced
zest of 2 oranges, in long strips
4 tablespoons chipotle chiles canned in adobo sauce, puréed
4 cups water or light fish broth
3 tablespoons olive oil
4 tablespoons fresh orange juice
12 sprigs of cilantro
Orange Mayonnaise:
1 egg yolk, extra large, room temperature
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
Mussels:
Place mussels in a large pot together with the garlic, orange zest, chipotle purée and water or fish broth. Cover, bring to a boil and steam for 2 minutes. Remove the pot from the heat and let sit for 3 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 evenly between soup plates and add the broth. Garnish each bowl with 1 tablespoon 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.