Casserole of Sole and Mussels (Marmite De Sole Et De Moules) Recipes

Ingredients :

25g (1 oz) butter

30ml (2 tbsp) olive oil

1 medium onion, skinned and chopped

1 leek, trimmed and sliced

1 small bulb fennel, sliced

1 celery stick, sliced

1 garlic clove, crushed

15ml (1 tbsp) chopped fresh thyme

2 large tomatoes, skinned and sliced

300ml (1/2 pint) dry white wine

300ml (1/2 pint) fish stock

900g (2 lb) mussels

4 fillets of sole

salt and freshly milled black pepper

a pinch of cayenne

2.5ml (1/2 tsp) powdered saffron

60ml (4 tbsp) double cream

Method :

Heat the butter and oil in a buffet casserole or large shallow casserole. Add the onion, leek, fennel and celery and gently fry until softened but not browned. Add the garlic, thyme, tomatoes, wine and fish stock.

Wash and scrub the mussels well, discarding any that are open, and remove the beards. Add the mussels to the casserole, cover and simmer for 15-20 minutes or until all the shells are open. Lift out the mussels and remove them from their shells. Continue cooking the vegetables until soft.

Press the vegetables and liquid through a sieve back into the casserole. Boil to reduce by one third. Cut the sole crossways into slices about 2.5cm (1 inch) thick. Add to the sauce and simmer for about 10 minutes. Add seasoning, cayenne and saffron. Add the cream and return the mussels to reheat.

Serves 4

Sole and mussels make an excellent combination in this quickly prepared seafood casserole.

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