Hot Fish Seafood Shellfish Alcohol Main Course
Cleaned Mussels, in their shells
Sole, Halibut or Plaice fillets
Onion, finely chopped
fl.oz. Dry White Wine
Button Mushrooms, thinly sliced
and Black Pepper
Put the mussels (in batches if necessary) in a large saucepan. Cover with a lid
and put over a low heat. Heat for 4 minutes, shaking regularly, until the
mussels open. Discard any which have failed to open. Shell the mussels and
reserve the flesh. Strain the liquid through a sieve into a small saucepan.
Melt 25g/loz butter in a saucepan over moderate heat. Add the chopped shallots
and fry until transparent.
Pour in the wine and simmer until it has reduced to 3 tablespoons. Remove from
the heat and
add the mussels. Reserve.
Add the sole to the pan containing the mussel liquor and poach for 4 minutes.
Add the scallops to
the sole for the last minute of cooking time. Reserve the corals raw.
Melt 25g/loz butter in a frying pan and fry the sliced mushrooms until soft,
then add them to the shallot
and mussel pan.
Put the bechamel sauce into a large flameproof casserole. Gently fold in the
shallot and mussel mixture
and the scallop discs. Remove all skin and bones from the sole and fork it into
chunks. Add these
and the raw scallop corals to the sauce.
Set the casserole over a low heat,
taste and season with
salt and freshly ground black pepper. If the mixture seems too thick, thin it
down with a little extra
white wine, or the mussel liquor left from cooking the fish. Heat,
stirring, for 5 minutes or until heated through. Serve immediately.
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