- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 45 minutes
- Effort: medium
- 1.5 kg live mussels
- 2 tsp thyme, leaves only
- 1 bay leaves
- 250 ml Muscat dessert wine
- 50 g butter
- 1 small leek, finely diced
- 0.5 bulb fennel, sliced
- 200 g chestnut mushrooms, brown, sliced
- 3 shallots, finely chopped
- 1 pinches curry powder
- 25 ml Pernod
- 3 tbsp olive oil
- 4 cod fillets, each 175g
- 1 pinches black pepper
- 100 ml double cream
- 40 g flat leaf parsley, chopped
- 1 pinches strands saffron
1. Scrub the mussels and pull off the wispy beards from those tightly closed. Discard any that are open and will not close when tapped.
2. Heat a large saucepan until very hot and add the mussels, thyme, bay leaf and one-third of the wine. Cover and heat for a minute or two, then shake the pan well.
3. Place back on the heat and remove the lid. When the mussels have all opened, drain in a colander set over a bowl to save the cooking liquid. Discard any mussels that remain closed, together with the bay leaf. Remove all the mussels from their shells and discard the shells.
4. In the same saucepan, melt the butter and add the leek, fennel, mushrooms, shallots, curry powder and Pernod. Cover the pan and gently fry the vegetables for about seven minutes, or until softened but not coloured. Add the remaining wine and bring to the boil. Cook, uncovered, until the cooking liquid has almost completely evaporated.
5. Add the mussel liquor and cook for a further five minutes, to reduce again.
6. Heat the oil in a non-stick frying pan. Season the cod fillets and place in the hot pan. Leave for three to four minutes, until golden, and then turn over and cook for a further two to three minutes.
7. Meanwhile add the cream and parsley to the sauce and bring back to the boil. Sprinkle in the saffron, heat for one to two minutes, and then season to taste. Return the mussels to the pan.
8. Divide the mixture between four warmed deep plates and serve with the cod on the top.
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