Escabeche of Red Snapper

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1/2 cup extra virgin olive oil

Six (6-ounce) red snapper fillets

3 large onions, sliced

1 1/2 tablespoons minced fresh coriander

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons saffron threads

1 1/2 tablespoons green peppercorns

Zest of 2 oranges

1 teaspoon minced garlic 

2 red bell peppers, cored, seeded and sliced

2 orange bell peppers, cored, seeded and sliced

2 yellow bell peppers, cored, seeded and sliced

2 green bell peppers, cored, seeded and sliced

3/4 cup dry white wine

Juice of 1 orange

Juice of 1 lemon

6 plum tomatoes, peeled, seeded and cubed

Salt and pepper

1/2 pound mussels, scrubbed well and steamed, for garnish, if desired