Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, seabass served with mussels in tomato sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. Sea bass simply fried to crisp the skin, served with a rich mussel and white wine sauce with a pinch of saffron - sure to impress!
Seabass served with mussels in tomato sauce is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Seabass served with mussels in tomato sauce is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Prepare 1 fillet sea bass
- Get 50 g carrots diced
- Prepare 50 g White radish diced
- Make ready 400 g Mussels
- Make ready 1 kg Fish bones and trimmings
- Make ready 2 Onion
- Take 1 leek
- Make ready Thyme
- Prepare Rosemary
- Take Fine salt
- Make ready Black pepper coarse
- Make ready Dill
- Prepare Butter
- Prepare 700 ml White wine
Using clean farmed mussels negates their one big drawback—the t. Ladle the broth over the mussels and serve with the garlic toast. Every Mediterranean country has its version of shellfish in a. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce.
Instructions to make Seabass served with mussels in tomato sauce:
- 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.
Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. 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.
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