- Home
- Recipes
- Fish and seafood
- Cod with mussels
Cod with mussels
Published: December 19, 2014 at 2:29 PM
Save recipe
serves 4
Easy
Total time: 45 mins
+ cleaning for the mussels
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This elegant fish dish is easy to put together but smart enough for a dinner party. Chunks of cod and fresh mussels are cooked in a light, healthy white wine and parsley sauce. Serve in bowls with some crisp garlic bread.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
butter
-
sunflower oil
-
6 sticks celery
a few leaves reserved and finely sliced
-
3 fat cloves garlic
finely chopped
-
1kg large or mussels
well scrubbed and beards removed (discard any that don’t shut tightly when tapped on the edge of the sink)
-
150ml dry white wine
-
700g sustainable cod fillet
skinned (buy the thickest you can find and in one piece)
-
a large handful flat-leaf parsley
chopped
Nutrition: per serving
- kcal273
- fat8.5g
- saturates2.8g
- carbs4.7g
- sugars0g
- fibre0.8g
- protein41.8g
- salt0.97g
Ad
Method
-
step 1
Melt the butter with 1 tbsp oil in a large, flameproof casserole and very gently fry the celery and garlic for 5 minutes until beginning to soften but not coloured. Add the mussels to the pan, pour over the white wine and cover with the lid. Cook for 2-3 minutes until all the mussels have opened, stirring once.
-
step 2
Take the pan off the heat and transfer the mussels to a bowl with a slotted spoon, leaving the mussel liquor in the pan. Leave them for about 5 minutes or until cool enough to handle, discarding any mussels that haven’t opened. Remove the mussel flesh from half the shells and set aside with the rest. Pour any extra mussel liquor that collects in the bowl back into the pan.
-
step 3
Put the cod in the casserole, season with plenty of ground black pepper and cover tightly. Cook over a medium heat for 18-20 minutes until the fish is just cooked. Return the mussel flesh, and remaining mussels in their shells to the casserole, cover and heat through for 2 more minutes until hot.
-
step 4
Serve in deep, warmed plates with the chopped celery leaves and parsley on top. If you want to make the dish a little more substantial, serve with large thin slices of french bread, grilled with plenty of olive oil and rubbed with garlic.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue