ATLANTIC MUSSELS RECIPES

Steps:

• TRIM, PEEL AND ROUGHLY CHOP SHALLOTS AND GARLIC. POUR A COUPLE OF TBSPS OF OLIVE OIL IN A POT OR LARGE SAUCEPAN. ADD CHOPPED SHALLOTS AND GARLIC. HEAT TILL YOU CAN SMELL THE GARLIC. ADD THYME, MUSSELS AND TWO CUPS OF WHITE WINE. COVER AND COOK ON MEDIUM HEAT UNTIL ALL THE MUSSELS HAVE OPENED. DISCARD ANY THAT HAVEN'T. WHEN THE MUSSELS HAVE COOLED REMOVE FROM THEIR SHELLS. POUR THE BROTH INTO A SEPARATE BOWL THROUGH A STRAINER LINED WITH CHEESECLOTH. GRIND A HEALTHY PINCH OF SAFFRON IN A MORTAR AND PESTLE WITH A PINCH OF COARSE SALT TILL IT'S POWDERY. MELT 3 TBSPS OF BUTTER AND A SPLASH OF OLIVE OIL IN A PAN OR AU GRATIN DISH. DRY THE FISH THOROUGHLY WITH PAPER TOWELS, SALT AND PEPPER. WHEN THE BUTTER HAS MELTED AND IS VERY HOT, LAY IN THE COD FILLET. COOK ON ONE SIDE FOR 3-4 MINUTES, THEN REMOVE TO A PLATE. REDUCE HEAT. POUR IN ABOUT A CUP OF MUSSEL BROTH. POUR A LITTLE MORE BROTH INTO THE MORTAR TO DISSOLVE THE SAFFRON. ADD TO THE PAN. REDUCE THE LIQUID BY HALF, USING A WOODEN SPOON TO SCRAPE UP ANY BROWN BITS STICKING TO THE PAN. ADD A CUP OF CRÉME FRAÎCHE. STIR AND REDUCE BY A THIRD. RETURN THE COD TO THE PAN, UNCOOKED SIDE DOWN. COOK A COUPLE OF MINUTES TILL DONE. STIR IN THE MUSSELS TO WARM THEM, BASTING THE FISH WITH THE SAUCE. IF YOU LIKE GARNISH THE DISH WITH A SCATTERING OF FRESH PARSLEY OR CHIVES. SERVES 4-6

Steps:

• Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
• Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
• Add the beer and fresh mussels.
• Cover and steam over high heat until the mussels are open (6–8 minutes).
• Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.