Mussel Ceviche Tostadas

Scrub the mussels under cool running water and pull off and discard their beards. Discard any mussels that do not close to the touch.

In a wide sauté pan, combine the wine and bay leaves and bring to a boil. Add enough mussels to the pan to cover the bottom in a single layer; cover, reduce the heat to medium and cook until they open, 3-5 minutes. Using a slotted spoon, lift out the mussels and transfer to a bowl to cool. Cook the remaining mussels in batches in the same liquid, discarding any mussels that do not open. Reserve the cooking liquid for another use.

Remove the mussels from their shells and place them in a nonaluminum bowl. Add the tomatoes, onion, olives, oregano, tomato and citrus juices, olive oil, salt and pepper and stir gently to mix. Cover and refrigerate for 1-2 hours to allow the flavors to blend.

Meanwhile, pour oil to a depth of 1/2 inch in a small frying pan and heat to 375 degrees F. on a deep-frying thermometer. Working with 1 tortilla at a time and using tongs, slip the tortilla into the oil and fry, turning once, until crispy but not browned, about 1 minute on each side. Let drain on paper towels while you fry the remaining tortillas.

TO SERVE: Place the tortillas on individual plates. Divide the ceviche evenly among the tortillas, spooning it on top. Place a dollop of mashed avocado on each and serve.