Instructions: * 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 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.

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