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1
Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant.
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2
Add olive oil and then onions, and saute over high heat for 30 seconds.
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3
Add mussels and stir them around a little.
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4
Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes.
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5
Strain and reserve liquid.
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6
Remove mussels from shells, reserve mussels, and discard shells.
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7
Citrus Emulsion:
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8
Combine orange juice and reserved mussel liquid in a small saucepan.
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9
Reduce liquid over medium-high heat until it takes on the consistency of a syrup.
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10
While still hot, add butter, 1 piece at a time, stirring constantly.
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11
Keep warm.
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12
Blue Crab Essence:
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13
Carefully drop crabs into a pot of rapidly boiling water for 4 minutes.
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14
Prepare an ice water bath.
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15
Drain crabs and immediately plunge them into the ice bath to halt the cooking.
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16
Pull all of the meat out of the claws and set aside.
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17
Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
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18
Bring fish fumet (or water) to a simmer in a saucepan.
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19
Add crab shells and simmer for 45 minutes.
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20
Strain liquid through a fine chinois into another saucepan, discarding crab shells.
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21
To the liquid, add cream and butter.
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22
Keep warm.
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23
Avacado Salad:
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24
Toss all ingredients together in a small bowl.
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25
Cover and refrigerate until ready to serve.
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26
Bring to room temperature before serving.
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27
Chayote Squash:
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28
Heat butter in a skillet over high heat.
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29
Add squash and cilantro and saute until tender.
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30
Keep warm until ready to serve.
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31
Chilean Sea Bass:
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32
Heat oil and butter in a large skillet over high heat.
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33
When pan is very hot, add fish and sear on each side until fully cooked through in the middle.
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34
Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side.
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35
You may have to sear the fish in 2 batches so as not to over-crowd the pan.
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36
While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
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37
To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top.
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38
Arrange fish on top of chayote, and top fish with the Avocado Salad.
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39
Garnish with 4 mussels tightly around the chayote.
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40
With an immersion blender, froth the Blue Crab Essence.
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41
Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.
