Recipe: Appetizing Seabass served with mussels in tomato sauce

Seabass served with mussels in tomato sauce. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Luckily, fresh mussels are readily available these days AND they are easy to prepare. One of my favorite comfort foods is a big bowl of mussels with crusty bread.

Transfer to a hot oven and cook for three minutes. Meanwhile, roast the coriander seeds, then crush in pestle and mortar. Warm the olive oil, and add the garlic. You can cook 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

1. It's 1 of fillet sea bass.
2. It's 50 g of carrots diced.
3. Prepare 50 g of White radish diced.
4. Prepare 400 g of Mussels.
5. Prepare 1 kg of Fish bones and trimmings.
6. Prepare 2 of Onion.
7. Prepare 1 of leek.
8. It's of Thyme.
9. You need of Rosemary.
10. You need of Fine salt.
11. Prepare of Black pepper coarse.
12. Prepare of Dill.
13. It's of Butter.
14. You need 700 ml of White wine.

Take off the heat and leave to. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Gabriele Corcos. To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often, until the anchovies are Sprinkle with parsley and serve. Steamed Mussels with Tomato and Garlic Broth Green Sauce Recipe for Grilling Steak, Shrimp & Veggies

Seabass served with mussels in tomato sauce instructions

1. Roast fish bones and trimmings in the oven till golden brown..
2. 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..
3. Add in mussels, 500 ml white wine, rosemary, dill and thyme..
4. Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3..
5. 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..
6. Season with salt and black pepper to your taste. Set aside sauce.
7. In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes..
8. 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).
9. Remove and let the fish rest for 2-3 minutes..
10. Pour sauce, garnish with chopped carrots and radish. Plate the fish..

Food & Wine Ladle the broth over the mussels and serve with the garlic toast. 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. Prep tip: Check the mussels while you clean them.