Open in Cookpad AppSteps
- 1
Let's start on the butter for later. Melt the butter. Stir a liberal pinch of smoked salt (or non smoked sea salt if you can't find the smoked kind), a very finely chopped chili and plenty very finely chopped sage. Refrigerate.
- 2
Now, go soak those mussels, take out broken, empty and bad ones. Rub them clean a bit too, in a sink full of cold water.
- 3
Sauté onions (in a Dutch oven), until glassy, add garlic, 1 chopped Chili without seeds.
- 4
Add carrots, some parsley, some sage, sauté few more minutes.
- 5
Add wine (use about half a bottle, I used a decent Italian pinot grigio. Feel free to drink the rest), let simmer for a few minutes.
- 6
Add passata, sumac, good dash of vinegar and pepper & salt tot taste.
- 7
Add fruits de mer and tilapia and let simmer for 3-4 minutes.
- 8
Add the mussels, without those broken and bad ones. Close the lid, let it simmer for about 5-6 minutes.
- 9
In the mean time, rub that refrigerated butter all over the open side of a cut white roll and toss them under the grill of your oven for about 4 minutes, or until golden.
- 10
Ladle a few loads of the Seafood mixture in a deep plate, add the grilled half rolls to the side, let it soak a little and sprinkle with parsley.
- 11
Serve and enjoy! (Oh, time to use that other bottle of wine!)
Cooksnaps
Similar Recipes
More Recipes
-
-
Jacket Potatoes with Cheese Filling
-
Mango Shrikhand - Aamrakhand - Indian traditional desert
-
-
-
-
-
Mango Malai Kulfi - Summer Special Frozen Dessert
-
-
-
-
-
-
-
-
Creamy Chicken, Ham and Leek Pie
-
-
-
-
-
-
-
Comments