Seabass served with mussels in tomato sauce. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Leftover mussels and sauce: Mussels, like most seafood, don't. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Gabriele Corcos.
You can have Seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Seabass served with mussels in tomato sauce
- You need 1 of fillet sea bass.
- Prepare 50 g of carrots diced.
- Prepare 50 g of White radish diced.
- You need 400 g of Mussels.
- It’s 1 kg of Fish bones and trimmings.
- You need 2 of Onion.
- You need 1 of leek.
- Prepare of Thyme.
- It’s of Rosemary.
- It’s of Fine salt.
- You need of Black pepper coarse.
- It’s of Dill.
- It’s of Butter.
- Prepare 700 ml of White wine.
Remove the seeds and dice neatly. Heat a little of the butter in a. Dive into this elegant recipe featuring mussels in tomato-basil wine sauce. Because the mussels cook quickly, this impressive dish can be on the table.
Seabass served with mussels in tomato sauce step by step
Roast fish bones and trimmings in the oven till golden brown..
Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones..
Add in mussels, 500 ml white wine, rosemary, dill and thyme..
Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3..
Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce..
Season with salt and black pepper to your taste. Set aside sauce.
In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes..
Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again).
Remove and let the fish rest for 2-3 minutes..
Pour sauce, garnish with chopped carrots and radish. Plate the fish..
Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette.
