Black Sea Bass and Mussels a la Nage

Name: Black Sea Bass and Mussels a la Nage
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters sliced-on-the-diagonal asparagus; 4 servings Freshly ground black pepper; 177 milliliters fresh fava beans; 1 teaspoon finely chopped fresh flat-leaf parsley leaves; 1 teaspoon finely sliced fresh chives; 1 teaspoons finely chopped fresh dill; 1 sprig fresh tarragon, leaves picked and chopped; 4 servings Kosher salt; 24 mussels, washed and de-bearded; 1 shelled peas; 680 grams skin-on black sea bass fillets (snapper or sole may also be used); 2 Tbsps minced shallot; 1 teaspoon unsalted butter; 177 milliliters dry white vermouth; 118 milliliters water

Black Sea Bass and Mussels a la Nage is a gluten free and pescatarian hor d'oeuvre. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 299 calories, 39g of protein, and 6g of fat each. If you have on-the-diagonal asparagus, skin-on sea bass fillets, mussels, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: 12 to 14-inch wide straight-sided skillet with a tight-fitting lid

Equipment you will use

Frying Pan

Bring a medium pot of water to a boil and season generously with salt.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells.

Ingredients you will need

Fava Beans

Water

Pasta Shells

Beans

Pop

Equipment you will use

Slotted Spoon

Bowl

Transfer the beans to a bowl.

Ingredients you will need

Beans

Equipment you will use

Bowl

Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain.

Ingredients you will need

Vegetable

Asparagus

Water

Peas

Equipment you will use

Slotted Spoon

Transfer the vegetables to the bowl of beans.

Ingredients you will need

Vegetable

Beans

Equipment you will use

Bowl

Preheat the oven to 200 degrees F.

Equipment you will use

Oven

Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice).

Ingredients you will need

Salt And Pepper

Shallot

Vermouth

Mussels

Butter

Water

Fish

Dry Seasoning Rub

Equipment you will use

Frying Pan

Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated.

Ingredients you will need

Vegetable

Mussels

Butter

Broth

Fish

Equipment you will use

Baking Pan

Whisk

Oven

Whisk in the herbs.

Ingredients you will need

Herbs

Equipment you will use

Whisk

Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.

Ingredients you will need

Vegetable

Mussels

Broth

Fish

Soup

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

sliced-on-the-diagonal asparagus 4servings

Freshly ground black pepper 177milliliters

fresh fava beans 1teaspoon

finely chopped fresh flat-leaf parsley leaves 1teaspoon

finely sliced fresh chives 1teaspoons

finely chopped fresh dill 1sprig

fresh tarragon, leaves picked and chopped 4servings

Kosher salt 24

mussels, washed and de-bearded 1

shelled peas 680grams

skin-on black sea bass fillets (snapper or sole may also be used)2Tbsps

minced shallot 1teaspoon

unsalted butter 177milliliters

dry white vermouth 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.