Cod with Mussels Chorizo Fried Croutons and Saffron Mayonnaise

Ingredients

• 1 1/2 teaspoons fresh lime juice
• Pinch of saffron threads, crumbled
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons olive oil
• 1/4 cup chopped shallots (about 2 small)
• 4 garlic cloves, chopped
• 1 teaspoon dried crushed red pepper
• Pinch of saffron threads
• 1/2 cup dry white wine
• 2 pounds mussels, scrubbed, debearded
• 4 fresh thyme sprigs
• 1/2 cup smoked Spanish chorizo,* diced
• 1/4 cup finely diced seeded tomato
• 1/4 cup finely diced roasted red pepper from jar
• 1 tablespoon chopped fresh parsley
• Canola oil (for deep-frying)
• 3 large eggs
• 1/2 cup whole milk
• 1/4 teaspoon cayenne pepper
• 12 1-inch torn pieces crustless sourdough bread (about 5 ounces)
• 1 8-ounce bottle clam juice
• 1 cup dry white wine
• 1 12-ounce cod fillet, cut into 4 equal pieces
• 2 tablespoons olive oil

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