Deep fry mussels 3-4 minutes until golden brown, drain well.
Zig zag romesco across plate in an arc from upper left to upper right.
Zig zag saffron aioli across romesco.
Spritz frisee with vinaigrette, toss gently and place in little puff at back center of plate.
Line up mussels in arc resting on frissee and sauces.
Sprinkle mussels with chives. Serve.