This is a dead simple and good value dish to serve at a dinner party to impress your guests. I’ve shelled some of the mussels and reserved 4-5 to serve in the shell so your guests don’t have a plate full of shells to contend with.
4 fillets of Gurnard
100ml fish stock
500g mussels, cleaned
100ml white wine or cider
100ml double cream
150g butter, diced
Salt and freshly ground white pepper
1tbs soft herbs like chives, chervil and parsley
Preheat the oven to 190C/170C fan/gas mark 5.
Place the gurnard in a pan, season and add half of the fish stock. Cover and cook for about 10-12 minutes until just cooked. Meanwhile put the mussels in a pan with the rest of the fish stock and wine, cover with a lid and cook on a high heat for 3-4 minutes, shaking the pan whilst cooking until they are all open. Strain the juice through a fine meshed sieve into a pan and reduce on a medium heat until you have a couple spoonfuls. Add the cream, bring to the boil then whisk in the butter and season.
Meanwhile remove the mussels from the shell leaving 16 or so in the shell. Add the mussels and herbs to the sauce and heat gently. To serve transfer the fish to warmed serving plates and spoon the mussels and sauce around.
