INGREDIENTS:48 New Zealand greenshell mussels 12 New Zealand scampi 2 quarts court bouillon 6 ounces lemon juice, freshly squeezed 6 ounces orange juice, freshly squeezed 3 ounces grapeseed oil to taste, salt to taste, pepper 10 ounces watercress, rinsed, dried and chilled as needed for garnish, golden thread or enoki mushrooms as needed (optional garnish), orange segmentsDIRECTIONS:Thaw mussels if frozen. If fresh, steam mussels in 1 quart court bouillon over high heat until shells open. ...

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