Scrub the mussels, removing the beards and discarding any mussels which won’t close. Lightly pat them dry.
Heat a large heavy-bottomed pot over medium/high heat. Add the olive oil and heat until shimmering, but not smoking. Add the vidalia onions and cook, stirring often until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the cilantro, lime zest, lime juice, chipotle peppers with adobo sauce, white wine, diced tomatoes and tomato paste. Bring to a boil. Reduce the heat to low and add the mussels. Make sure the mussels do not crowd the pan. Cover the pan with a heavy lid and allow mussels to steam for about 6 minutes until the mussel shells open. Discard any mussels that haven’t opened.
Strain the mussels from the liquid and set aside while you reduce the broth.
Increase the heat to medium high and bring the broth to a boil. Reduce the broth for about 2 minutes. Turn off heat.
Divide the majority of the broth between 2 serving bowls; add the mussels to the broth. Spoon some broth over top of the mussels and garnish with lime slices and cilantro leaves.
Serve with crusty bread.