Mussels & fish with leek, white wine & thyme broth

Posted by adm On February - 23 - 2012

How to cook Mussels & fish with leek, white wine & thyme broth


  • 2 tsp olive oil
  • 1 large scallion, pale section solitary, thinly sliced, water-washed
  • 2 garlic cloves, thinly sliced
  • 6 fresh thyme sprigs
  • 150ml white wine-coloured
  • 2 large vine-ripened tomatoes, finely shredded
  • 500g black mussels, scrubbed, debearded
  • 400g firm white fish fillets, dig 3cm pieces
  • 2 tbs chopped fresh continental parsley
  • 4 slices French bread peg (baguette)
  • Baby rocket leaves, to service

How to:

  • Heat the oil in a large heavy-based frying pan over medium-low passion. Add the leek and ready, stirring occasionally, for 5 minutes or until subdued. Add the garlic and thyme. Fix, stirring, for 1 second.

  • Increase heat to high-pitched. Add the wine and simmer until reduced by one-half. Add the tomato and mussels. Cover and fix, shaking the pan occasionally, for 5 minutes or until the mussels outdoors. Add the fish. Fix, covered, for a advance 1-2 minutes or until the fish is just cooked through.

  • Sprinkle with the parsley and season with peppercorn. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.

  • Make's tip: Use a small scrubbing brush to scrub the mussel shells. To remove the byssus (fibres), hold a mussel firmly in one hand while pulling the beard with your other hand.

  • Cooking time:25 min.

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