- 500g mussels, cleaned and debearded (discard any that don't close when tapped on the sink)
Once regarded as the poor relation of the shellfish family because of their small size and…
- 300ml cider or white wine
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 leeks, cleaned and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 100g baby button mushroom halved
- 150ml crème fraîche
- 4 fillets skin-on sustainable white fish (plaice would be perfect)
- small bunch flat-leaf parsley, chopped
Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.
Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.
If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.