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. Remove mussel top shell; chill mussels. Poach scampi in 1 quart court bouillon. Drain; chill scampi. Combine lemon and orange juices, oil, salt and pepper. Drizzle over watercress. Toss to coat. Place watercress, mussels and scampi on chilled salad plates. Garnish with mushrooms and orange segments.SERVINGS:12 servingsFrom:Executive Chef Joe D. Cochran, Historic Mission Inn, Riverside, Calif.PHOTO CREDIT:Photo Credit: NEW ZEALAND FISHING INDUSTRY BOARD